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Liat’s Curried Lentil and Butternut Squash Soup

  • Author: Liat Buckman
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: Serves 4-6
  • Category: Soup


1 tbsp coconut oil

1 large onion, diced

2 garlic cloves, minced

1 medium butternut squash, peeled and cubed

1 ½ tsp cumin

1 ½ tsp turmeric

¼ tsp cinnamon

2 cardamom pods

2 tsp salt

½ tsp black pepper

3 tbsp tomato paste

1 (400 gram) can coconut cream

4 cups vegetable broth, or water

1 ½ cups raw red lentils, pre-rinsed

Optional extras:

¼ tsp. red chili flakes

Squeeze of lemon


  1. Heat a large pot with oil and add the onion, garlic, and butternut squash. Allow the onions to sweat and the butternut squash to soften, around 6-8 minutes 

  2. Add all the spices and stir to coat the onions and squash.

  3. Add the tomato paste, and allow to cook for an additional 1-2 minutes. Then add the coconut cream and broth/water. Bring to a boil 

  4. Add the lentils, and reduce heat to medium. Cover partially, leaving some of the pot exposed to steam, and simmer for 20-30 minutes until lentils have cooked through. 

  5. At this point you can either serve and enjoy, or blend the soup with an immersion blender if you prefer a smoother texture. 

  6. Top with red chili flakes or cayenne pepper if you like, and a squeeze of lemon to brighten the flavors.

Keywords: soup, butternut squash, curried soup, Indian spices, lentil, vegan

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