Best 4 Curried Squash And Red Lentil Soup Recipes

Calling all vegans, vegetarians, and soup lovers: this curried squash and red lentil soup is a flavor-packed delight that will warm your soul and tantalize your taste buds. This wholesome soup is not only delicious but also packed with nutritious ingredients like protein-rich lentils, antioxidant-rich butternut squash, and a blend of aromatic spices that create a symphony of flavors. Perfect for a cozy dinner or a quick and healthy lunch, this curried squash and red lentil soup is sure to become a staple in your recipe repertoire.

This article features not one, but two delectable recipes: the classic curried squash and red lentil soup and an equally tantalizing instant pot version. Whether you prefer the traditional method of simmering the soup on the stovetop or the convenience of using an instant pot, these recipes have you covered. Both recipes are detailed with clear instructions, making them accessible to home cooks of all skill levels.

Here are our top 4 tried and tested recipes!

RED LENTIL AND SQUASH CURRY SOUP

Red Lentil and Squash Curry Soup image

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

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Number Of Ingredients 10

Ingredients

2 teaspoons coarse salt
1 recipe Quick Curry Powder
12 ounces red lentils
2 tablespoons unsalted butter
1 onion, cut into 1/2-inch dice
4 cloves garlic, minced
1 tablespoon freshly grated ginger
1 butternut squash (about 1 1/2 pounds), peeled, seeded, and cut in 1/2-inch pieces
Two 14 1/2-ounce cans low-sodium canned, or homemade, chicken stock, skimmed of fat
2 cups water

Steps:

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.

Nutrition Facts : Calories 264 g, Cholesterol 9 g, Fat 5 g, Fiber 7 g, Protein 15 g, Sodium 545 g

CURRIED-SQUASH AND RED-LENTIL SOUP

Curried-Squash and Red-Lentil Soup image

Sweet butternut squash, earthy red lentils, and curry powder are the stars of this lively vegetarian soup thats wonderful ladled over basmati rice. A drizzle of cilantro oil heightens the wow factor.

Provided by Ruth Cousineau

Categories Ginger Vegetarian Dinner Lunch Curry Lentil Squash Winter Potluck Cilantro Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 to 6 (main course) servings

Number Of Ingredients 17

Ingredients

For soup:
3 tablespoons vegetable oil
2 tablespoons unsalted butter
1 1/2 pound butternut squash, peeled and cut into 1/2-inch pieces
1 large onion, chopped
1 carrot, chopped
1 celery rib, chopped
2 garlic cloves, minced
2 tablespoons minced peeled ginger
1 tablespoon curry powder (preferably Madras)
1 cup red lentils, picked over and rinsed
2 quarts water
1 teaspoon fresh lemon juice, or to taste
For cilantro oil:
1/2 cup chopped cilantro
1/2 cup vegetable oil
Accompaniment: cooked basmati rice

Steps:

Make soup:
Heat oil with butter in a large heavy pot over medium heat until foam subsides, then cook squash, onion, carrot, celery, garlic, ginger, and 1 teaspoon salt, stirring occasionally, until vegetables are softened and beginning to brown, 15 to 20 minutes.
Stir in curry powder and 1/4 teaspoon pepper and cook, stirring frequently, 2 minutes.
Add lentils and water and simmer, covered, until lentils are tender, 25 to 40 minutes. Stir in lemon juice and season with salt and pepper.
Make cilantro oil:
Purée cilantro, oil, and 1/2 teaspoon salt in a blender.
Serve soup drizzled with cilantro oil.

CURRIED LENTIL, SQUASH AND APPLE STEW

Curried Lentil, Squash and Apple Stew image

Infused with curry spices and chock-full of wilted spinach, butternut squash and sweet chunks of apple, this unique lentil stew is fragrant and flavorful beyond belief.

Provided by Tara Parker-Pope

Time 1h

Yield 6 servings

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
1 onion, diced
1 carrot, peeled and diced
3 cloves garlic, minced
1 teaspoon grated fresh ginger
1 tablespoon curry powder
1 1/2 teaspoons sea salt
1/2 cup dried lentils
2 1/2 cups vegetable broth
2 tablespoons tomato paste
3 cups peeled butternut squash (1/2-inch cubes)
1 large unpeeled apple, diced
5 ounces baby spinach

Steps:

In a large pot, heat oil over medium-high heat, and sauté onion and carrot until almost soft. Add garlic, ginger, curry and salt, and let cook a few more minutes until fragrant.
Stir in lentils, broth and tomato paste. Bring to boil, cover and simmer for 25 minutes. Add squash and apple, cover and simmer for another 25 minutes, or until vegetables and lentils are tender. Remove lid and stir in spinach until wilted. Add salt to taste and serve.

Nutrition Facts : @context http, Calories 173, UnsaturatedFat 4 grams, Carbohydrate 29 grams, Fat 5 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 559 milligrams, Sugar 7 grams

CURRIED SQUASH, LENTIL & COCONUT SOUP

Curried squash, lentil & coconut soup image

Flavour up butternut squash with Indian spices for this warming and healthy vegetarian soup

Provided by Barney Desmazery

Categories Lunch, Soup

Time 35m

Number Of Ingredients 8

Ingredients

1 tbsp olive oil
1 butternut squash, peeled, deseeded and diced
200g carrot, diced
1 tbsp curry powder containing turmeric
100g red lentil
700ml low-sodium vegetable stock
1 can reduced-fat coconut milk
coriander and naan bread, to serve

Steps:

Heat the oil in a large saucepan, add the squash and carrots, sizzle for 1 min, then stir in the curry powder and cook for 1 min more. Tip in the lentils, the vegetable stock and coconut milk and give everything a good stir. Bring to the boil, then turn the heat down and simmer for 15-18 mins until everything is tender.
Using a hand blender or in a food processor, blitz until as smooth as you like. Season and serve scattered with roughly chopped coriander and some naan bread alongside.

Nutrition Facts : Calories 178 calories, Fat 7 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.4 milligram of sodium

Tips and Conclusion

Creating delicious and nutritious curried squash and red lentil soup requires careful attention to detail and a blend of flavors. Here are some essential tips to consider:

Choose the Right Squash: Select a firm and ripe butternut squash for a creamy and flavorful soup. Hokkaido or kabocha squash are excellent alternatives.
Enhance Flavor with Spices: Don't be afraid to experiment with different spices like cumin, coriander, and turmeric. These spices add depth and warmth to the soup.
Roast the Squash: Roasting the squash before adding it to the soup intensifies its natural sweetness and caramelizes the edges for a smoky flavor.
Use Quality Coconut Milk: Choose full-fat coconut milk for a rich and creamy texture. It also adds a subtle sweetness to the soup.
Don't Overcook the Lentils: Red lentils cook quickly, so be mindful not to overcook them. Overcooked lentils can become mushy and lose their texture.
Simmer for Maximum Flavor: Allow the soup to simmer for at least 15 minutes to develop the flavors and allow the spices to meld together.
Garnish Wisely: Enhance the presentation and flavor by garnishing the soup with fresh herbs like cilantro or parsley. A dollop of yogurt or a sprinkle of toasted nuts adds extra texture and richness.

In conclusion, curried squash and red lentil soup is not only a delightful and comforting meal but also a powerhouse of nutrients. The combination of butternut squash, red lentils, and a symphony of spices creates a symphony of flavors that is both satisfying and nourishing. Whether you're a seasoned cook or just starting your culinary journey, this soup is an excellent addition to your recipe repertoire. So, gather your ingredients, follow the steps, and indulge in a warm and flavorful bowl of curried squash and red lentil soup that will surely impress your taste buds.