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Curried Red Lentil Soup with Apple and Butternut Squash | This red lentil soup is blended with curry powder, butternut squash and apple for a spiced soup perfect for fall. Naturally vegan and gluten free. | SeasonedVegetable.com #fallsoup #butternutsquashsoup #redlentil #vegetarian #vegansoup
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Curried Red Lentil Soup with apple and butternut squash
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 
This red lentil soup is blended with curry powder, butternut squash and apple for a spiced soup perfect for fall. Naturally vegan and gluten free.
Course: Soup
Cuisine: Indian
Servings: 6 servings
Calories: 250 kcal
Ingredients
  • 1 butternut squash, peeled and diced (about 1 1/2 pounds)
  • 2 tablespoons olive oil, divided
  • 1 cup red lentils
  • 3 cups vegetable broth or water, divided
  • 1 onion, thinly sliced
  • 2 cloves garlic, minced
  • 2 tablespoon curry powder
  • 2 apples, peeled and sliced
  • Salt and pepper, to taste
  • Chopped cilantro, for serving
  • Plain yogurt, for serving (optional)
Instructions
  1. Heat oven to 350°F.
  2. Toss butternut squash with 1 tablespoon of olive oil, salt, and pepper. Transfer to a roasting pan and roast in the oven for 20 minutes or until tender.
  3. Combine lentils and 2 cups of broth or water in a small saucepan. Bring to a boil, cover and simmer for 20 minutes until lentils are cooked.
  4. While lentils are cooking, heat remaining 1 tablespoon olive oil in a pan over low heat. Add onion, garlic, and a pinch of salt. Let cook 10 to 15 minutes, stirring occasionally, until fragrant and lightly caramelized.
  5. Add curry powder to onions and cook 1 to 2 minutes more.
  6. Transfer cooked onions to a high speed blender. Add in apples, cooked butternut squash, and cooked lentils. Add remaining 1 cup of water or broth.
  7. Cover and puree until smooth.
  8. Transfer pureed soup to a large pot and warm over medium-low heat until heated through.
  9. Serve with a sprinkle of cilantro and a spoonful of yogurt (optional).
Recipe Notes

SEASONED SECRET

I love that this soup is naturally thickened with the red lentils. Cooked red lentils are often more tender than brown, green or black lentils which allows them to blend nicely. I like the brightness that the uncooked apple gives the soup. If you’re using a more tart apple, you can cook them with the onions to help bring out their sweetness.

CHECK THE FRIDGE

Add wilted or leftover greens such as swiss chard or kale to the soup after blending. You can also top this soup with savory garam masala granola.