Butternut Squash Lentil Coconut Curry Soup
Butternut Squash Lentil Coconut Curry Soup is hearty, healthy, and packed with flavor!
Servings: 6 servings
Calories: 423kcal
Ingredients
- 3 tablespoons olive oil
- 1 red bell pepper diced
- 1 small yellow onion diced
- 1 small butternut squash peeled, deseeded and diced into small bite-sized pieces
- 3 cloves garlic minced
- 2 teaspoons curry powder
- 1 teaspoon cumin
- 1 teaspoon salt
- ½ teaspoon turmeric
- ¼ teaspoon ground ginger
- ¼ teaspoon cinnamon
- 4 cups vegetable broth
- 1 cup French green lentils
- 1 can coconut milk
- 3 cups chopped kale
- plain yogurt cilantro, for topping
Instructions
- In a large soup pot, heat olive oil over medium-high heat.
- Add red bell pepper and onion and cook until slightly softened and translucent, about 5 minutes.
- Add butternut squash and garlic, and cook another minute.
- Season with curry powder, cumin, salt, turmeric, ginger, and cinnamon and stir well to combine.
- Add vegetable broth and green lentils.
- Bring to a boil, reduce heat to low and let simmer for 20-25 minutes, or until lentils are tender but still hold their shape.
- Add coconut milk and kale, and cook another 5 minutes, until soup is warmed through again and kale is bright green.
- Season with additional salt and pepper to taste.
- Serve topped with plain yogurt and cilantro, if you like.
- Enjoy!
Nutrition
Calories: 423kcal | Carbohydrates: 45g | Protein: 13g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 1052mg | Potassium: 1134mg | Fiber: 16g | Sugar: 9g | Vitamin A: 17613IU | Vitamin C: 88mg | Calcium: 190mg | Iron: 6mg