A vegan, light, creamy, and easy to make fall soup that comes together in one pot in 40 minutes from start to finish.


- Butternut squash curry - Vegetable broth - Sriracha - Red lentils - Ginger - Garlic - Coconut milk - Red curry paste - Onion - Salt & pepper

Saute Aromatics


Heat olive oil in a Dutch oven over medium heat. Add onion, ginger, curry paste and garlic. Cook, stirring frequently, until onion is translucent.

Bring It to A Boil

Add cubed butternut squash, red lentils, salt, black pepper, and vegetable stock. Bring it to a boil over medium-high heat, turn it down to medium-low, and let it simmer.


Check Doneness

You can check doneness by inserting a knife in one of the butternut squash cubes. If it comes in and out easily, it should be ready to puree.


Puree Soup

Off the heat, using an immersion blender blend the soup until it reaches your desired consistency. You can either blend it until smooth or live it chunky like I did.


Add Coconut Milk

Stir in the coconut milk and Sriracha. Give it a taste and add more seasoning if necessary. Garnish with cilantro and sliced red onion if preferred. Serve with lime wedges.


Make This Now!

Be sure to check out the blog post for ingredient substitutions, helpful tips, and storage instructions.

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