Spicy Butternut Squash and Lentil Soup
Warm up your soul with this Spicy Butternut Squash and Lentil Soup, a hearty, vegan-friendly recipe that’s packed with bold flavors and wholesome ingredients. Velvety butternut squash and protein-rich red lentils create a satisfying base, while a fragrant blend of ground cumin, coriander, smoked paprika, and a touch of red pepper flakes infuses the dish with a warming kick. This creamy soup, enriched with coconut milk and simmered to perfection, is not only nutritious but also incredibly easy to prepare with just 15 minutes of prep time. Ideal for cozy weeknight dinners or meal prep, this one-pot wonder is as comforting as it is flavorful. Garnish with fresh cilantro for a burst of brightness and serve it hot for a nourishing, spicy twist on classic comfort food.
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Recipe Information
Ingredients
- 1 medium (about 2 lbs, peeled and diced) butternut squash
- 1 cup red lentils
- 2 tablespoons olive oil
- 1 medium, chopped onion
- 3 minced garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 0.5 teaspoon red pepper flakes
- 6 cups vegetable stock
- 1 cup coconut milk
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon (adjust to taste) black pepper
- 2 tablespoons, chopped (optional, for garnish) fresh cilantro
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and sauté for 4-5 minutes until softened.
Stir in the minced garlic, ground cumin, ground coriander, smoked paprika, and red pepper flakes. Cook for 1 minute until fragrant.
Add the diced butternut squash to the pot and stir to coat with the spices.
Pour in the vegetable stock and bring to a boil.
Reduce the heat to a simmer, cover the pot, and cook for 15 minutes.
Rinse the red lentils under cold water and add them to the pot. Continue simmering for another 15-20 minutes, or until the butternut squash is tender and the lentils are fully cooked.
Remove the pot from heat and use an immersion blender to puree the soup until smooth. Alternatively, you can carefully transfer the soup in batches to a countertop blender.
Return the soup to low heat and stir in the coconut milk. Season with salt and black pepper to taste.
Simmer for another 5 minutes to allow the flavors to meld.
Serve hot, garnished with chopped fresh cilantro if desired. Enjoy!
Nutrition Facts
Calories |
1558 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.6 g | 56% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5810 mg | 253% | |
| Total Carbohydrate | 263.0 g | 96% | |
| Dietary Fiber | 65.1 g | 232% | |
| Total Sugars | 66.5 g | ||
| Protein | 54.1 g | 108% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 706 mg | 54% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 6472 mg | 138% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
