Creamy Curried Lentil Squash Soup (Vegan, Gluten Free)

Creamy Curried Lentil Squash Soup
Creamy Curried Lentil Squash Soup

This recipe is one I did not plan on posting today — namely because I made it for the first time yesterday and usually my recipes require a few tweaks before getting ready to post. This one though… this one was a one-hit-wonder! By that I mean, it turned out absolutely perfectly and the only thing I would have done differently was add a bit more water to start (an easy enough write-in)! Since yesterday was the coldest day of Fall so far here in Minnesota, I was craving a warm a creamy soup I could make fast with ingredients I had on hand. Since I almost always have lentils, carrots, coconut milk in the house and just happened to have a seasonal delicata squash too, this is what I came up with (and I was honestly REALLY surprised with the results — trust me, I would NOT be posting this if it was just "alright”!!) So without further ado, heres how to make a delicious, nutritious, and creamy Curried Lentil Squash Soup!

Creamy Curried Lentil Squash Soup

  • 2/3 cup lentils (I used green in the picture, but red or yellow would make for a prettier color)

  • 4 cups water

  • 3 carrots

  • 1 small delicata squash (or 1/2 of a large one)

  • 1/2 a yellow onion

  • 1 can coconut milk

  • 1 tsp yellow curry paste (I LOVE the “Mae Ploy” brand)

  • 3/4 tsp salt (more or less to taste)

  • 3/4 tsp pepper (more or less to taste)

  • Optional: Add a squeeze of lime and/or a few handfuls of shredded kale (pictured above) for added taste and texture!

Chop carrots into 1-inch pieces. Halve the delicata squash, scoop out the seeds, and chop into one-inch pieces as well (no need to remove the skin — it’s edible!). Roughly chop up the onion. Add all of the ingredients to a medium stock pot, bring to a boil, then let simmer for 45 minutes to an hour an hour, stirring frequently.

When done, vegetables should be tender and ready to blend with an immersion blender! For the creamy dreamy soup you see above, this step really can’t be missed — if you don’t have an immersion blender, a regular blender will be a bit more work, but will do just fine! Let the soup cool for a bit, then blend the until smooth.

As a final step, taste the soup and see if it needs any extra salt or pepper! You could also add a squeeze of lime and stir in a few handfuls of chopped kale for added taste and texture. Hope you love it!