Vegan cooking opens up a world of flavors and possibilities, and I’m particularly excited to share my Curried Squash, Lentil & Coconut Soup with you. This dish combines the earthy sweetness of squash with the heartiness of lentils and the creamy richness of coconut milk, creating a comforting bowl of goodness that’s perfect for any season. It’s not only nourishing but also incredibly easy to prepare—a win-win for anyone, whether you’re an experienced cook or just starting out!
To get started, I gather all the ingredients I need: one medium-sized butternut squash (or any squash you prefer), a cup of red or green lentils, a can of full-fat coconut milk, vegetable broth, onion, garlic, ginger, and a blend of spices that includes curry powder, turmeric, cumin, and chili flakes. Don’t forget a touch of salt and pepper for seasoning. You can adjust the spice level according to your taste, especially if you like a bit of heat!
First, I begin by prepping my squash. After peeling and chopping it into small cubes, I set it aside. Next, I heat some olive oil in a large pot over medium heat. I throw in finely chopped onions, minced garlic, and grated ginger, sautéing them until they become fragrant and the onions turn translucent. The aroma that fills my kitchen at this point is simply amazing and sets the tone for the rest of the dish!
Once the onion, garlic, and ginger are ready, I add the spices. The curry powder combined with turmeric and cumin creates a beautiful golden hue while enhancing the flavor. I stir everything together for a minute to allow the spices to bloom before adding the chopped squash and rinsed lentils to the pot. This step is important as it allows the squash to absorb all those delightful spice flavors.
Next, I cover the squash and lentils with vegetable broth, ensuring everything is submerged. I bring it to a boil, then reduce the heat and let it simmer for about 20 minutes or until the squash and lentils are tender. The combination of ingredients creates a vibrant and rich texture that I can’t resist. Once it’s ready, I carefully blend the soup using an immersion blender until it reaches a creamy consistency. You can also use a regular blender, but be sure to let it cool slightly before blending to avoid any spills.
To finish it off, I stir in the can of creamy coconut milk. This gives the soup its velvety texture and a luscious taste that complements the spices beautifully. I season it with salt and pepper to taste and garnish my bowl of soup with fresh cilantro or parsley for a pop of color and freshness. You can also add a squeeze of lime for a zesty twist!
This Curried Squash, Lentil & Coconut Soup is not only satisfying but also packed with protein, fiber, and vitamins. It makes an excellent meal on its own or pairs wonderfully with crusty bread. As you serve it, I hope you enjoy each spoonful as much as I do! Dive into the world of vegan delights with this heartwarming recipe that warms the soul and satisfies your hunger.
Hi there!
I’m C.K. Gupta, the founder and head writer at FitnTip.com. With a passion for health and wellness, I created FitnTip to share practical, science-backed advice to help you achieve your fitness goals.
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