Butternut Squash & Red Lentil Soup with Coconut & Spinach for Dinner
This hearty and aromatic soup combines the sweetness of butternut squash, the earthy richness of red lentils, and the creaminess of coconut milk for a satisfying dinner. With warming spices like cumin and a hint of lime, it's a comforting and nutrient-packed meal that’s easy to prepare in under an hour.
Ingredients
- 6 tablespoons extra-virgin olive oil
- 2 onions diced
- 4 garlic cloves finely chopped
- 2 tablespoons tomato paste
- 2 teaspoons ground cumin
- Pinch of cayenne pepper
- ¾ teaspoon kosher salt plus more if needed
- Freshly ground black pepper to taste
- 12 ounces butternut squash peeled, seeded, and diced
- 1 cup red lentils
- 2 cups chicken stock
- 1 13.5-ounce can unsweetened coconut milk
- 5 ounces fresh baby spinach optional
- 1 teaspoon grated lime zest
- Fresh lime juice as needed
Instructions
- Prepare the Aromatics: Heat olive oil in a large pot over medium-high heat until shimmering. Add onions and garlic; cook until soft, about 5–7 minutes. Stir in tomato paste, cumin, cayenne pepper, kosher salt, and black pepper, and cook for another 2 minutes.
- Cook the Base: Add diced butternut squash and red lentils to the pot. Pour in chicken stock and 4 cups of water, stirring to combine. Bring the mixture to a simmer over medium-high heat. Reduce heat to low, partially cover the pot, and let it cook for about 30 minutes until lentils and squash are tender.
- Incorporate Coconut Milk: Stir in the coconut milk and heat through. Taste and adjust seasoning if needed.
- Blend & Finish: Use an immersion blender to purée the soup until smooth. Alternatively, purée in batches using a blender or food processor. Stir in spinach (if using) and lime zest. Cook until the spinach wilts. Adjust with lime juice just before serving.
Notes
Variations:
- Replace chicken stock with vegetable stock for a vegetarian version.
- Use kale instead of spinach for a different texture.
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