Butternut Squash and Lentil Soup

Recipe here: https://plantbasedonabudget.com/creamy-curried-butternut-squash-lentil-soup/

Full video here: https://youtu.be/9oJlCWtnLV8

This Curried Butternut Squash Soup is the perfect comfort food—warm, creamy, and packed with bold, aromatic flavors! Made with roasted butternut squash, curry spices, and coconut milk, this easy one-pot soup is rich, nourishing, and perfect for cozy weeknight dinners.

Ready in under an hour, this flavorful vegan butternut squash soup is naturally gluten-free, dairy-free, and great for meal prep. Serve it with crusty bread or rice for a satisfying, plant-based meal you’ll want to make on repeat! When making this soup, feel free to balance the flavors to your liking. I.e., lemon juice for brightness and acidity, sweetener to balance spice, more heat, salt, etc.

Ingredients You’ll Need:
* 1 tablespoon medium-high heat oil (To make it oil–free, replace the oil with ¼ cup water/broth.)
* 1 tablespoon brown mustard seeds
* 1 tablespoon whole cumin seeds
* ¼ teaspoon red pepper flakes (adjust to taste)
* 1 medium yellow onion diced
* 2 garlic cloves chopped
* 1 inch piece of ginger peeled and chopped
* 2 pounds butternut squash peeled, de-seeded, and cubed
* 1 cup red lentils
* 4 cups vegetable broth (or 4 cups water + bouillon)
* 1 (13.5-ounce) can coconut milk
* 1 teaspoon salt (or more to taste)
* ¼ cup chopped cilantro (optional)
* (Optional: 1 teaspoon turmeric and ½ teaspoon black pepper, for extra anti-inflammatory benefits)

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Let’s make some butternut squash curried lentil soup. Starting with a little bit of oil, mustard seeds, cumin, red chili flakes, yellow onion that I diced, couple garlic cloves, and here I chopped up ginger. We’re going to sauté these vegetables. Next, we’re adding in 2 lbs of butternut squash along with my red lentils, four cups of liquid, bullion, and let it cook for about 20 to 30 minutes. It’s been about 20 minutes. Add in a can of coconut milk. Add in salt, turmeric, black pepper. I’m going to puree about 75% of it. It’s looking really good. I’ve minced up some cilantro and I’m going to add that on as garnish. Mm.