Coconut Butternut and Red Lentil Soup
A hearty, velvety soup of butternut squash and red lentils, simmered with fresh ginger and coconut milk. A little lime juice brightens the rich, gently spiced flavor.
- autumn
- blended
- blended soup
- butternut squash
- ginger coconut
- make ahead
- one-pot soup
- plant-based
- plant-based soup
- red lentils
- soup
- Vegan
- Cuisine
- Contemporary
Shopping options
Check ingredients to include themPackage used · most used first
Canned full-fat coconut milk · 1.5 Cup
Grace® Classic Coconut Milk
89%
Details
Butternut squash · 4 Cup
Butternut Squash Cubes Fresh Cut In Store Daily
71%
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Yellow onion · 1 Each
Fresh Cut In Store Diced Yellow Onions
63%
Details
Low-sodium vegan vegetable broth · 4 Cup
Pacific Foods Low Sodium Organic Vegetable Broth 32 oz Carton
Sale
52%
Details
Fresh lime juice · 1 Tablespoon
Fresh Large Limes - Each
50%
Details
Dry red lentils · 1 Cup
Kroger® Red Lentils
31%
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Fresh ginger · 2 Tablespoon
Simple Truth Organic® Ginger Container
17%
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Ground cumin · 1 Teaspoon
Private Selection® Ground Cumin Shaker
Sale
5%
Details
Olive oil · 1 Tablespoon
Kroger® Pure Olive Oil
3%
Details
Fine sea salt · 0.75 Teaspoon
Morton is All-Natural Fine Sea Salt, Non Iodized Seasoning Salt 17.6 Oz
1%
Details
Ground black pepper · 0.25 Teaspoon
Smart Way™ Ground Black Pepper
1%
Details
Cost Summary
· only what you use
per serving · 4 servings
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Cook this recipe
- Butternut squash-4 cups
- Low-sodium vegan vegetable broth-4 cups
- Canned full-fat coconut milk-1 1/2 cups
- Yellow onion-1 each
- Dry red lentils-1 cup
- Fresh ginger-2 tablespoons
- Olive oil-1 tablespoon
- Fresh lime juice-1 tablespoon
- Ground cumin-1 teaspoon
- Fine sea salt-3/4 teaspoon
- Ground black pepper-1/4 teaspoon
Wash your hands and clean the work surface. Rinse the fresh produce under running water, scrubbing the squash rind with a produce brush, then dry it. Remove any damaged areas. Peel, seed, and cube the squash; dice the onion; and peel and finely mince the ginger. Measure the lime juice. Pick through the lentils for debris, then rinse them in a fine-mesh strainer and drain.
Scrub and dry the squash before peeling to avoid transferring dirt from the rind to the flesh.
Heat the olive oil in the pot over medium heat. Add the onion and cook for 6 minutes, stirring frequently, until softened without much browning.
Add the ginger and cumin. Cook for 1 minute, stirring, until fragrant.
Add the squash, drained lentils, 3 1/2 cups of the broth, coconut milk, salt, and black pepper. Stir thoroughly, scraping the bottom of the pot. Bring to a gentle boil over medium-high heat, then reduce the heat to maintain a gentle simmer.
Partially cover and simmer for 25–30 minutes, stirring every 5 minutes to keep the lentils from sticking. The squash should crush easily against the side of the pot, and the lentils should be falling apart with no firm centers. If necessary, continue simmering until both are fully tender.
Remove the pot from the heat and let the bubbling subside. Add the remaining 1/2 cup broth. Keeping the immersion blender’s blade guard fully submerged, blend until the soup is smooth and thick but spoonable. Stop the blender before lifting it from the soup.
Blend the soup with the pot off the heat and keep the immersion blender guard submerged to prevent hot splashes.
Stir in the lime juice. Return the pot to low heat and stir for 1–2 minutes, until hot throughout. Divide evenly among four bowls and serve.
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