Easy Vegan Curry Butternut Squash Lentil Soup

You’re going to love warming up with this flavorful curried butternut squash lentil soup, a comforting blend of creamy butternut squash, protein-rich lentils, and aromatic spices perfect for chilly days. Plus, this soup is ready in less than 30 minutes, including the prep!

And I’ve included a slow cooker option for those days when you just want to dump and cook.

There’s something so comforting about a warm, hearty soup on a chilly day. One of my (and soon to be yours as well) favorite go-to recipes during the fall and winter is this curried pumpkin lentil soup. It’s rich, flavorful, and packed with nourishing ingredients that truly make me feel good with every spoonful.

I love how this soup brings together the creamy texture of butternut puree and the power of protein and folate from green lentils. The blend of spices like curry powder, cumin, and nutmeg creates a fragrant and cozy meal that’s so satisfying and healthy. Plus, it’s incredibly simple to make, which is perfect for busy weeknights (and weekends too!).

This recipe has become a staple in our home, not only because it’s so good but also because it’s so versatile. I like trying out different toppings, add-ins, or the other variations to basically make a new soup each time.

Ingredients

• Olive Oil: For sautéing the vegetables to make a flavorful base.
• Yellow Bell Pepper or Alternative: For subtle sweetness and a pop of color.
• Onion: Provides a savory depth and natural sweetness when cooked.
• Sprouted/Soaked Green Lentils: Full of protein and fiber while cooking faster and being easier to digest. Lentils are also loaded with folate (source).
• Vegetable Stock: For flavor and nutrition. This Vegetable Broth Powder is a helpful option. Om
• Butternut Squash: For creaminess, nutrition, and natural sweetness.
• Spices: Add warmth, aroma, and depth.
• Sea Salt: Enhances all the flavors of the soup.
• Cayenne Pepper: A gentle heat to give the soup a kick.
• Microgreens: A fresh, crisp garnish for texture and color.

Variations

• Swap green lentils with red lentils for a creamier texture and quicker cooking time. Brown lentils are a nice change as well. We’ve recently been enjoying black lentils, and while I haven’t made this soup with them yet, they are another great variety to try.
• Add some coconut milk for extra creaminess and a bit of a tropical flavor.
• Mix in greens like spinach or kale for added nutrients and color.
• If you’re not needing the recipe to be vegan, using chicken broth or beef broth is a great option.
• Use another winter squash like pumpkin, delicata, or kabocha squash for a different texture and flavor.

Tips

• Soaking or sprouting lentils beforehand helps them cook faster and improves digestion.For a smoother texture, blend part of the soup before serving, or for a chunkier version, leave it as is.
• Taste and adjust the spices as the soup simmers.
• Roast the squash first for a more robust flavor.
• Adding in spices to de-gas the lentils will help with digestibility.

Serving Suggestions

Serve this curried pumpkin lentil soup with a side of gluten-free warm, crusty bread (or sandwich) for a cozy and filling meal. While this Flax Bread isn’t crusty, it’s also a great dipper for this soup.

For a lighter option, pair it with Homemade Lentil Crackers or Dairy-free Cheese Crackers and a crisp green salad drizzled with a tangy vinaigrette to balance the rich flavors.

Top each bowl with a swirl of coconut cream for a beautiful presentation and added creaminess. You can also add soaked and dried pumpkin seeds for a crunchy contrast.

Slow Cooker Method

Here’s how to make this butternut lentil soup recipe right in your slow cooker!

1. Put all ingredients in the cooker: Simply add all of the soup ingredients except the toppings right to your slow cooker. You will likely want to reduce the broth to 2 1/2 cups, however.
2. Cook:  Either cook the soup on high for 3-4 hours or on low for 6-8 hours.
3. Blend: After cooking, remove half of the soup, and blend it in either a blender or, put it in another pot and use an immersion blender. Then add the blended soup back into the original pot. I prefer the second method for simplicity and to avoid the hot soup being in contact with the blender since it’s usually a plastic container.

How to Store

Store leftover soup in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the soup in portioned containers for up to 3 months. Reheat on the stove over medium heat, stirring occasionally until heated through.

More Healthy Soup Recipes

• 2 tablespoons olive oil
• 1 medium yellow bell pepper
• 1 small yellow onion
• 1 clove garlic (minced)
• 3/4 cup sprouted / soaked green lentils
• 24 ounces vegetable stock
• 15 ounces pumpkin puree ( 1 can or use fresh cooked)
• 1 inch piece fresh ginger (grated)
• 1 teaspoon curry powder
• 1 teaspoon cumin
• 1 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 1 pinch ground nutmeg
• microgreens (optional, for topping)

• In a medium stockpot over medium high heat, saute the yellow pepper, garlic, and onion in olive oil for 3 minutes.

• Stir in the lentils and cook a minute longer.

• Add in the remaining ingredients except the microgreens. Bring to a boil then cover, reduce to a simmer, and simmer for 20 minutes.

• Adjust seasonings as desired. Top with microgreens or other toppings as desired.

Slow Cooker Method

• Add all of the soup ingredients except the toppings right to your slow cooker. You will likely want to reduce the broth to 2 1/2 cups, however.

• Either cook the soup on high for 3-4 hours or on low for 6-8 hours.

• After cooking, remove half of the soup, and blend it in either a blender or, put it in another pot and use an immersion blender. Then add the blended soup back into the original pot. I prefer the second method for simplicity and to avoid the hot soup being in contact with the blender since it’s usually a plastic container.

• Add more salt and pepper or other seasonings, if desired. Top with microgreens or other toppings, and serve.

Nutritional information is provided as a courtesy and is merely an approximation. Optional ingredients are not included and when there is an alternative, the primary ingredient is typically used. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts since they have been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.