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A small bowl of golden curried butternut squash and lentil soup is topped with a swirl of olive oil and accompanied by fresh bread.
4.18 from 17 votes

Curried Butternut, Red Lentil, and Apple Soup

Author - Gena Hamshaw
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yields: 6 servings

Ingredients

  • 1 tablespoon olive oil
  • 1 large onion chopped
  • 2 stalks celery chopped
  • 6 cups low sodium vegetable broth
  • 1 tablespoon curry powder
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup red lentils
  • 1 pound peeled and cubed butternut squash about 1 small squash
  • 1 1/4 pounds peeled and chopped apples about 2 large or 3 small apples

Instructions

  • Heat the olive oil in a large soup pot over medium heat. Add the onion and celery. Cook, stirring occasionally, for 5 minutes, or until the onion is soft and clear.
  • Add the broth, curry, salt, pepper, red lentils, squash, and apples to the pot. Bring mixture to a boil. Reduce heat to low, cover, and simmer for 25-30 minutes, or until the lentils have melted into the soup and the squash and apples are very tender. Stir once or twice during cooking. When the soup is ready, you can puree it partially or completely with an immersion blender (or not).
  • Taste the soup and adjust seasoning if desired. If you'd like to enhance the soup's sweet notes from the apple, stir in 2-3 teaspoons maple syrup. Serve.

Notes

Leftover soup will keep for up to five days in an airtight container in the fridge. It can be frozen for up to 1 month.