Red Lentil and Squash Curry Soup

red lentil and squash curry soup
Photo: Richard Gerhard Jung

Butternut squash and lentil soup is a simple light meal or a first course.


  • 2 teaspoons coarse salt

  • 1 recipe Quick Curry Powder

  • 12 ounces red lentils

  • 2 tablespoons unsalted butter

  • 1 onion, cut into ½-inch dice

  • 4 cloves garlic, minced

  • 1 tablespoon freshly grated ginger

  • 1 butternut squash (about 1 ½ pounds), peeled, seeded, and cut in ½-inch pieces

  • Two 14 1/2-ounce cans low-sodium canned, or homemade, chicken stock, skimmed of fat

  • 2 cups water


  1. Combine salt and curry powder; set aside. Rinse lentils; set aside. Heat butter in a large saucepan over medium heat. Add curry mixture; stir until fragrant, about 1 minute. Add onion, garlic, and ginger; cook until translucent, about 4 minutes. Add squash; cook until just beginning to soften, about 5 minutes. Add stock and water. Bring to a boil; reduce to a simmer. Cook until squash is tender, about 10 minutes. Stir in lentils; cook until soft, 10 to 15 minutes. Serve hot.

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