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Need something comforting? Then why not try this easy butternut and red lentil soup with coconut milk?

Easy butternut and red lentil curry soup

This easy butternut and red lentil soup is spicy, silky, sweet and filling. Just what you need to put a smile on your family’s faces on a cool winter’s eve. I usually make a huge pot so there will be enough for lunches the next day as it really reheats quite well. I have toasted some pumpkin seeds over dry heat and added a bit of coriander and cranberries as a garnish which adds a nutty and crunchy texture to complement the smoothness of the soup.

The lentils add a bit of extra fiber and making sure that everyone leaves the table satisfied. If you have some leftover chicken shred it up and add that in as well, should the need arise for a more meaty version.

Easy butternut and red lentil curry soup

How to make easy butternut and lentil soup with coconut cream.

Ingredients:

  • 2 large onions peeled and chopped
  • 2 large carrots peeled and chopped
  • 1.5 kg butternut chunks
  • 2 celery sticks chopped2 granny smith apples cored and diced
  • 1 small knob of ginger
  • 2 Tbsp garlic-infused olive oil
  • 2 Tbsp of your favorite curry powder (I used Cape Malayan mix from Woolies)
  • 1 cup dried red lentils
  • 1.75L chicken stock
  • 1 tsp salt
  • black pepper to taste
  • 1 can lite coconut milk
  • 3 fresh sage leaves

To garnish:

  • chopped Coriander
  • dried cranberries
  • toasted pumpkin seeds

Method:

  1. In a large soup pot over medium heat add the garlic-infused olive oil and heat.
  2. Add the chopped onions, carrots, celery, butternut, apples, ginger, sage, and curry powder and sauté for about 5 minutes before adding the chicken stock and dried red lentils.
  3. Cover and simmer the soup mix over medium heat for 20 minutes.
  4. When all the veggies are soft and cooked through remove from heat and season with the salt and pepper.
  5. Use a stick blender and blend the soup until smooth and silky.
  6. Stir in the coconut milk.
  7. Serve in warmed soup bowls and garnish with toasted pumpkin seeds, chopped coriander leaves, and dried cranberries.
  8. Don’t forget some chunky health bread to soak up all the yumminess.
Easy butternut and red lentil curry soup
Print Recipe

Butternut and red lentil soup

Creamy butternut and red lentil curry soup with a coconut milk base.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Appetizer, Main Course, Soup
Cuisine: American
Keyword: butternut and coconut milk soup, Butternut and red lentil soup,, Butternut soup, soup
Servings: 6

Equipment

  • Regular kitchen utensils

Ingredients

Soup

  • 2 large peeled and chopped onions
  • 2 large peeled and chopped carrots
  • 1.5 kg butternut chunks
  • 2 sticks chopped celery
  • 2 peeled and chopped granny smith apples
  • 1 small knob ginger peeled and grated
  • 2 tbsp garlic-infused olive oil
  • 2 tbsp curry powder
  • 1 cup dried red lentils
  • 1.75 l chicken stock
  • 1 tsp salt
  • 1 can lite coconut milk
  • 3 fresh sage leaves

Garnishes

  • 1 tbsp chopped fresh coriander
  • 2 tbsp dried cranberries
  • 2 tbsp toasted pumpkin seeds

Instructions

  • In a large pot, over medium heat, add the garlic-infused olive oil and heat.
  • Add the chopped onions, carrots, celery, butternut, apples, ginger, sage, and curry powder and sauté for 5 minutes.
  • Add the chicken stock and lentils and simmer the mixture for 20 minutes.
  • When all the veggies are cooked through and soft remove from the heat and season with salt and pepper.
  • Use a stick blender and blend the soup until smooth and silky.
  • Add the coconut milk and stir.
  • Serve in warmed soup bowls and garnish with the coriander, pumpkin seeds and cranberries.

Notes

Serve with chunky bread to soak up every last bit of yummy soup. 
Easy butternut and red lentil curry soup

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