Butternut Squash Lentil Soup

Butternut Squash Lentil Soup is a healthy vegetarian soup that is filled with butternut squash, red lentils, ginger, garlic, curry, and coconut milk!

Okay, okay, okay. I know this soup doesn't look like much. But believe me when I say - I would never give you a recipe I don't believe in! This Butternut Squash Lentil Soup may not have the looks, but it is going to blow you away with its flavor!

This soup makes the most of fall produce, butternut squash, and is combined with red lentils which are rich in iron, folate, and a great source of protein and fiber.

Ingredients in Squash Lentil Soup

Butternut Squash




Curry Powder


Red Lentils

Vegetable Broth

Coconut Milk

Instant Pot Butternut Squash Lentil Soup

How to Make Butternut Squash Lentil Soup

This soup could not be easier to make! It is made in the Instant Pot and you literally put everything in the Instant Pot and cook it for 6 minutes. That's seriously it! You could also cook it in the slow cooker - just on low for 6 hours or high for 3 hours. It's a very adaptable recipe!

This recipe was a huge hit with the whole family. The boys were a little skeptical at first (I told you - it's not the prettiest soup!) but once they tried it, they were both fans. I wasn't surprised. Curry is a fan favorite in our household.

This lentil soup is great served with naan or pita chips, but any sort of bread or roll would do. And if you are feeding a baby like I am, it is perfect baby food if you puree it! I pureed what I thought was about 3 portions for her, and she ate the ENTIRE thing.

Like this recipe? Check these out, too!

Instant Pot Lentil Chili

Butternut Squash Lentil Curry

Sausage Lentil Soup

Butternut Squash Lentil Soup

Butternut Squash Lentil Soup

A vegetarian soup with butternut squash, red lentils, curry powder, and coconut milk.
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Course: Soup
Cuisine: American
Prep Time: 10 minutes
Cook Time: 6 minutes
Pressure Build Up and Release: 20 minutes
Total Time: 36 minutes
Servings: 6 servings
Calories: 313kcal


  • Instant Pot


  • 1 butternut squash peeled, seeds removed, and diced into 1" chunks
  • 1 white onion diced
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger minced
  • 2 teaspoon curry powder
  • 2 teaspoon turmeric
  • 1 teaspoon salt
  • 1 cup red lentils
  • 3 cups vegetable broth
  • 14 ounce coconut milk


  • Add all ingredients to Instant Pot and stir to combine.
  • Place the lid on the Instant Pot and seal the pressure valve.
  • Cook on high for 6 minutes.
  • Release the pressure.
  • Serve with naan or pita chips, topped with plain yogurt and cilantro. Enjoy!


Calories: 313kcal | Carbohydrates: 39g | Protein: 11g | Fat: 15g | Saturated Fat: 13g | Sodium: 875mg | Potassium: 932mg | Fiber: 12g | Sugar: 5g | Vitamin A: 13549IU | Vitamin C: 30mg | Calcium: 99mg | Iron: 6mg
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