A flavorful, immune and gut boosting soup made with butternut squash, lentils, coconut milk, onion, turmeric powder, red curry paste, and garlic. This healthy soup is made in just 30 minutes and is gluten-free and vegan friendly!
This is a sponsored post written by me on behalf of Suncore Foods. The opinions and text are all mine. The Suncore products mentioned in this post were sent to me as a gift from Suncore to use in this recipe, thank you so much!
Raise your hand if you’re totally swooning over soup this fall! This year it seems as though it’s my go-to for dinner, and it’s perfect because I usually end up with leftovers for lunch the next day. Less time in the kitchen, makes this mamma very happy! This autumn-inspired Curried Butternut Squash + Lentil Soup is so flavorful, super easy to make, and uses amazing, healthy ingredients to create one bomb a** soup!
Soup is SOUPer for so many reasons. It’s easy, it’s flavorful, the possibilities are kind of endless really, and for me it’s a great way to use up that produce that’s about to go bad in my fridge (that I just can’t bring myself to throw away). The other thing I love about soup is that you can make it ahead of time and just let it simmer on your stove (or in your slow cooker) until you’re ready for dinner. I also like to add some pretty amazing ingredients to kick it up a level to provide some pretty rad health benefits, like the turmeric powder and hemp seeds I used in this recipe from Suncore Foods!
Let’s take a closer peek at what all is in this soup:
☆ butternut squash
☆ coconut milk
☆ red curry paste
☆ garnished with Suncore Foods hemp seeds and fresh cilantro
That’s it! It’s savory and sweet, and really the perfect soup. I’ve been trying to find more ways to include lentils in my diet, because on a vegan diet, plant-based sources of protein are very important and lentils are a great one.
If you’re not familiar with the benefits of turmeric powder, let me briefly explain. Turmeric is traditionally used for its medicinal properties, the antioxidant-rich spice is packed with essential vitamins and has been highly revered for centuries in India and China. Turmeric is referred to as “yellow ginger” in China, and is used as a culinary flavor, food colorant or preservative in a wide range of foods. Rich in protein and iron, turmeric possesses anti-inflammatory properties, help prevent cancer, and be effective in treating depression. I find the turmeric powder from Suncore Foods to be superior in quality and taste and perfect in this Curried Butternut Squash + Lentil Soup recipe.*
Hemp seeds are something that I’ve been adding more and more to my recipes. They are packed with proteins, calcium, fiber, omega-3, and omega-6 fatty acids. This superfood has the natural power to support your digestive system, reduce arthritis and joint pains and help you lose weight. All that lunch in a tiny seed, I’m so in! Hemp seeds make a beautiful garnish too, like sprinkled on this soup. I make sure to use high quality hemp seeds, like these from Suncore Foods.*
* Nutritional information provided by Suncore Foods
Whether you’re serving this as a meal or an appetizer, this soup is comforting, filling, and nutritious. I hope you enjoy it as much as my family and I do, and as always, I love to see your re-creations so be sure to tag me on Instagram or Facebook!
- 1 can (13.5oz) full-fat coconut milk
- 1 medium onion, diced
- 1 tbsp minced garlic
- 1.5 tbsp red curry paste
- 1 medium butternut squash
- 1 cup lentils, pre-cooked
- 3 cups water
- 1/2 tsp turmeric powder
- 1 tsp sriracha sauce
- 2 tbsp lime juice
- salt + pepper, (to taste)
- hemp seeds, (for garnishing)
- fresh cilantro, (for garnishing)
- Preheat your oven to 400 degrees. Cut your butternut squash in half, drizzle with olive oil, sprinkle with salt + pepper and place flesh side down on a baking sheet and bake for about 15-20 minutes while you prepare the rest of the soup
- **NOTE: you can also roast your squash the day before, cube and store in the fridge overnight for easier soup prep the next day
- Heat a stockpot over medium heat, and add 1 tbsp of the coconut milk solid
- Add your diced onion and garlic and cook until translucent, about 3-5 minutes
- Add the curry paste, turmeric powder, lentils, remaining coconut milk, and water. Stir to combine well
- Bring the soup to a boil, then turn the heat down to low. When your butternut squash is done (if not pre-roasting), cut into cubes and place into the soup
- When the lentils are soft, after about 15-20 minutes, stir in the lime juice and sriracha sauce
- Serve garnished with hemp seeds and fresh cilantro
** recipe inspired by Kroger