Butternut Squash Lentil Coconut Curry Soup is hearty, healthy, and packed with flavor!
Ohhh soup season. How I do love you. It’s this time of year when I get into the habit of making a big batch of soup, chili, or stew at the beginning of the week to be eaten as lunch or a quick dinner throughout the week. It just makes healthy eating a no brainer!
In my self proclaimed soup season, this lasts all the way into spring. Then, during summer, soup just doesn’t seem to fit so I turn that into some sort of grain salad.
But soup season is here and I couldn’t be happier! While I was on a wild rice soup kick, I’ve switched gears to this hearty, filling, and super flavorful Butternut Squash Lentil Coconut Curry Soup.
Just look at all of that goodness in that bowl! This lentil soup is rich, creamy, and filling but doesn’t feel heavy. Because the soup is so hearty with the squash, lentils, and the kale, and the creamy coconut milk lends to its richness. Then the curry flavor comes on in and lightens things up.
While there are the typical curry spices in this soup – curry, ginger, and turmeric – I also added a pinch of cinnamon as well, which gives the soup a hint of sweetness.
I ate this on its own, but I think it would also be lovely on top of some fluffy rice. I topped mine with whole milk plain yogurt which was delicious – I love the combination of curry and yogurt. If you’re not a big fan of kale, you could sub in some chopped spinach or even peas for some green and nutrition.
As with most soups, this one gets even better the next day, which makes it perfect for leftovers!
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