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

Onion

Garlic

Ginger

Curry Powder

Turmeric

Red Lentils

Vegetable Broth

Coconut Milk

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

A vegetarian soup with butternut squash, red lentils, curry powder, and coconut milk.

Print Pin Rate

Course: Soup

Cuisine: American

Keyword: curry, instant pot, red lentils, vegetarian

Prep Time: 10 minutes

Cook Time: 6 minutes

Pressure Build Up and Release: 20 minutes

Total Time: 36 minutes

Servings: 6 servings

Calories: 313kcal

Author: Taylor Ellingson

Equipment

• Instant Pot

Ingredients

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

Instructions

• 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!

Nutrition

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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