Curried Butternut Squash and Red Lentil Soup

Curried butternut squash and lentil soup in a white ceramic bowl with a spoon.

5 from 1 vote

Curried Butternut Squash and Red Lentil Soup

A comforting curried butternut squash and red lentil soup that’s protein-rich and deeply nourishing. This creamy, flavorful bowl is packed with anti-inflammatory Indian spices and seasonal ingredients you'll love! Whether you cook it on stove top or in the pressure cooker/instant pot, it’s easy to prepare and perfect for cozy meals.

Prep Time10

Cook Time35

Course: Soup

Cuisine: Indian

Diet: Gluten Free, Vegetarian

Servings:

Calories: 202kcal

Author: Vaishali

Equipment

3.5 qt Enameled Cast Iron Pan Le Crueset
Tempering Pan

Ingredients

For the soup

1 cup Red lentils
1 tablespoon Ghee ghee recipe
1 Tomato diced
2 cups Butternut squash peeled and cubed
¼ teaspoon Turmeric powder
4.5 cups Water
Salt – to taste

For Tempering/Tadka

2 tablespoon Ghee ghee recipe
1 pinch Asafoetida powder aka heeng
1 teaspoon Cumin seeds
2 cloves Garlic chopped (optional)
1.5 teaspoon Coriander powder
¼ teaspoon Garam masala powder garam masala recipe
5 sprigs Cilantro leaves stripped and chopped

Instructions

For cooking the squash and lentils

Wash and rinse the lentils in room temperature water.
Set a heavy bottomed sauce pan on medium high heat and add 1 tablespoon ghee/oil to it. Once the oil is heated through and shiny add the tomatoes and a pinch of salt. Cook the tomatoes for 2-3 minutes.
Add the cubed butternut squash and thyme sprig, add another pinch of salt and turmeric.
Stir around for a minute or two and then add lentils and 4 cups of water. Season generously with salt.
Turn the heat to high, cover, and bring the lentils to a boil. Once boiling turn the heat to medium low and cook for 25 minutes, stirring intermittently until the lentils are soft and the squash is cooked.

For the tempering/spiced oil

To make tadka/spiced oil, heat ghee/oil in medium skillet over medium heat. Add asafoetida and cumin seeds and garlic (if using).
After the cumin seeds splutter and the garlic's raw smell goes away, add coriander powder and cook for about 10 seconds or until toasted and fragrant.
Top the cooked lentils with this spiced oil. Stir and add garam masala and chopped cilantro. Serve the soup with a dollop of yogurt or over bowls of rice or in small bowls accompanying chapati or roti or homemade garlic naan. Enjoy!

Video

Notes

If you are cooking the daal/lentils in a pressure cooker, add the lentils, 3.5 cups water, salt and turmeric powder into a pressure cooker. Put the lid on and cook on high heat for one whistle. Turn the heat off and wait to open the lid of the cooker till the pressure releases. Then add the cooked lentils to the sauce pan in which you have been cooking the butternut squash and tomatoes, 6-7 minutes after adding the squash.

Nutrition