OverviewCals/servingServings2564 Prep timeCook timeTotal time20 mins20 mins40 minsThis soup recipe is super creamy, delicious, and full of flavor. I know that you can make it all like this and pure it but little chunks of the veggies here and there makes all the difference. When you will bite into it. You are going to feel the rich butternut squash, earthy texture and flavor of the lentils and the rich aroma from the carrots, onions, and garlic. You can make it as a starter for your upcoming dinner party or just enjoy it as a simple dinner or lunch during a busy week. It will keep fresh in the fridge for up to three days and the best part you will find in that it’s a really good freezer-friendly meal.IngredientsButternut Squash Soup2 tsp. grape seed oil + 1 tbsp.1 cup chopped onion1 cup thinly sliced carrot1 green pepper, chopped3 garlic cloves, minced2 tsp. grated fresh ginger2 tsp. green curry powder2 tsp. light brown sugar¾ tsp. sea salt1 cup red or yellow lentils3 cups peeled and chopped butternut squash, divided6 cups low-sodium vegetable broth1 (14 oz.) can lite coconut milk¼ cup chopped fresh cilantroJuice of 1 limeDirectionsButternut Squash Soup Heat a Dutch oven over medium heat. Add the 2 tsp. oil, onion, carrot, and green pepper. Cook for 8 to 10 minutes, until onions are translucent. Add the garlic and ginger. Cook for 1 minute. Add the curry powder, sugar, and salt. Cook for another minute. Add the lentils, 2 cups butternut squash, broth, and coconut milk. Preheat oven to 425•. Bring to a boil and reduce to a simmer for 45 minutes. While the soup is simmering, toss 1 tbsp. oil with 1 cup of butternut squash. Pour onto a baking sheet and bake for 30 to 40 minutes. Add the cilantro and lime juice. Divide soup into bowls and top with roasted butternut squash. Comments Cancel replyLeave a CommentYour email address will not be published. Required fields are marked * Comment Name Email I agree to the Terms and Conditions of this website.