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Butternut Squash Lentil Soup
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5 from 1 vote

Butternut Squash Lentil Soup

A vegetarian soup with butternut squash, red lentils, curry powder, and coconut milk.
Prep Time10 minutes
Cook Time6 minutes
Pressure Build Up and Release20 minutes
Total Time36 minutes
Course: Soup
Cuisine: American
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 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

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