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


Richard Gerhard Jung

Recipe Summary



Ingredient Checklist


Instructions Checklist
  • 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.


Reviews (2)

98 Ratings
  • 5 star values: 30
  • 4 star values: 39
  • 3 star values: 18
  • 2 star values: 8
  • 1 star values: 3
Rating: Unrated
Turned out great! A perfect weeknight meal - very flavorful and nourishing soup. Note that it does take time (about an hour and a half from start to finish) with all the peeling, chopping, etc. but it's worth it! And - 1 1/2 lbs of squash is about 3 cups diced.
Rating: Unrated
This is a really easy dish