Can I substitute other squash in the recipe?

Yes, you can try using other winter squashes instead of butternut in this recipe. For instance, we used koginut squash when we made this one time and it worked well.

What is garam masala?

Garam masala is a warm, aromatic spice blend commonly used in Indian cooking. It typically includes spices like cumin, coriander, cardamom, cinnamon, cloves, nutmeg, and black pepper. The blend adds depth and warmth to dishes, enhancing their flavor.

Is this recipe vegan?

You can easily prepare this soup as a vegan recipe. Simply omit the optional yogurt topping or use a non-dairy yogurt. Be sure to use vegetable broth or water.

Can I use pre-cut butternut squash?

Yes, pre-cut squash can save time. I recommend using pre-cut squash within a few days of purchase; I have found that it doesn't keep very well after it has been cut.

What to serve with this soup?

Naan or garlic bread can go nicely with this soup. We also like it paired with a good glass of wine! That topic is covered in the section below.

Indian Spiced Butternut Squash and Lentil Soup

Name: Indian Spiced Butternut Squash and Lentil Soup
Prep time: 25 min
Cook time: 45 min
Total time: PT-492700H15M54S
Cuisine: Indian
Ingredients: 1 tablespoon olive oil; 1 medium onion, chopped; 2 large or 3 medium carrots, chopped; 1 medium butternut squash, peeled, seeded and chopped – 4 to 5 cups of squash after chopping (see notes); 3 cloves garlic, minced; 2 teaspoons fresh ginger, minced; 1 cup red lentils; 1 tablespoon garam masala; 4 cups vegetable broth (chicken broth OK if you aren’t focused on keeping this vegetarian); 1 cup water; Fresh cilantro or parsley, chopped; a dollop of plain yogurt (optional – omit or use nondairy to make soup vegan); croutons (we used garlic herb croutons)

Indian Spiced Butternut Squash and Lentil Soup

butternut squash and lentil soup shown from above

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The natural sweetness of butternut squash is balanced with garam masala, the flavorful Indian spice blend. Cooked along with lentils for a delicious, healthy vegetarian soup recipe.

Author: Cooking Chat
Prep Time: 25 mins
Cook Time: 45 mins
Total Time: 1 hr 10 mins
Yield: 5 servings 1x
Category: soup
Method: stove top
Cuisine: Indian
Diet: Vegetarian

Ingredients

Scale

1 tablespoon olive oil
1 medium onion, chopped
2 large or 3 medium carrots, chopped
1 medium butternut squash, peeled, seeded and chopped – 4 to 5 cups of squash after chopping (see notes)
3 cloves garlic, minced
2 teaspoons fresh ginger, minced
1 cup red lentils
1 tablespoon garam masala
4 cups vegetable broth (chicken broth OK if you aren’t focused on keeping this vegetarian)
1 cup water

Topping options

Fresh cilantro or parsley, chopped
a dollop of plain yogurt (optional – omit or use nondairy to make soup vegan)
croutons (we used garlic herb croutons)

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Instructions

Sauté the base: Heat the olive oil on medium heat in a large pan. Stir in the chopped onions, and lower heat to medium low to sauté. After a few minutes and the onions have begun to soften, add the carrots, followed by the squash and lentils. Stir to combine.
Add the garlic, ginger and garam masala, stirring to combine. Cook for about 1 minute, the spices and garlic should start to get fragrant.
Add the liquid: stir in the 4 cups of vegetable broth and one cup of water. Raise the heat to bring the mixture to a boil, then lower heat to medium low to simmer uncovered. Add salt and pepper to taste.
Simmer the soup for about 40 minutes until the vegetables are quite soft.
Purée the soup when the vegetables have softened. Do this by removing the soup pot from the heat. Use an immersion blender to purée the soup (or transfer to a food processor in batches). Depending on your preference, you can fully purée the soup to a consistent texture or leave some bits of the vegetables and lentils. Return the puréed soup to the heat briefly before serving.
Serve the soup by ladling it into bowls, adding the toppings desired. Enjoy!

Notes

Microwave butternut squash for about 4 minutes to make the peeling and chopping easier.
One time we made this recipe we used koginut squash instead of butternut, and that worked well.

Find it online: https://cookingchatfood.com/butternut-squash-and-lentil-soup/