home cooked dinners by the season

Red Lentil Butternut Squash Soup

Red Lentil Butternut Squash Soup

Serves 5-6


  • 2 tablespoons olive oil or vegetable oil
  • 2 cups thinly sliced onions
  • 2 tablespoons chopped or sliced fresh ginger
  • 1 tablespoon curry powder
  • 1/4 teaspoon red pepper flakes
  • 10 cups water or vegetable or chicken broth
  • 6 cups peeled, seeded and chopped butternut squash (about one medium size)
  • 2 cups red lentils
  • 2 cups chopped canned tomatoes *see note
  • 1 teaspoon kosher salt
  • Fresh ground black pepper
  • Chopped fresh cilantro, optional topping
  • Plain yogurt, optional topping


Cook onions in oil in a medium stockpot over medium heat until softened, about 5 minutes. Add ginger and cook and stir to soften, about 1 minute.
Stir in curry powder and red pepper flakes. Add water, squash, lentils, tomatoes and salt; stir well and bring to a simmer; cook until squash is softened and lentils are soft and falling apart, about 30 to 40 minutes. Season with pepper and additional salt, if needed.



I prefer using “Pomi” chopped tomatoes. They are packaged in a BPA-free paper carton, all natural and have no sodium added.