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.

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

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

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the chopped onion and sauté for 4-5 minutes until softened.

Step 3

Stir in the minced garlic, ground cumin, ground coriander, smoked paprika, and red pepper flakes. Cook for 1 minute until fragrant.

Step 4

Add the diced butternut squash to the pot and stir to coat with the spices.

Step 5

Pour in the vegetable stock and bring to a boil.

Step 6

Reduce the heat to a simmer, cover the pot, and cook for 15 minutes.

Step 7

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.

Step 8

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.

Step 9

Return the soup to low heat and stir in the coconut milk. Season with salt and black pepper to taste.

Step 10

Simmer for another 5 minutes to allow the flavors to meld.

Step 11

Serve hot, garnished with chopped fresh cilantro if desired. Enjoy!

Nutrition Facts

Serving size	(2947.9g)

Amount per serving	% Daily Value*
Calories	1557.6

Total Fat 43.6g	0%
Saturated Fat 7.6g	0%
Polyunsaturated Fat 6.9g
Cholesterol 0mg	0%
Sodium 5810.3mg	0%
Total Carbohydrate 263.0g	0%
Dietary Fiber 65.1g	0%
Total Sugars 66.5g
Protein 54.1g	0%

Vitamin D 0IU	0%
Calcium 706.5mg	0%
Iron 21.8mg	0%
Potassium 6471.8mg	0%

*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.

Source of Calories

Fat: 23.6%

Protein: 13.0%

Carbs: 63.3%