Go Back
+ servings
A hearty and delicious curried lentil butternut squash soup is a great meal for chilly nights!

Curried Lentil Butternut Squash Soup.

A creamy and delicious curried lentil soup with butternut squash, kale, and a flavorful coconut milk base. This is a great soup for a winter day!
Course Soup
Cuisine Dairy Free, gluten free, vegan.
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6
Calories 317 kcal
Author Kelly Roenicke @ The Pretty Bee


  • 1 onion chopped
  • 2 stalks celery chopped
  • 1 Tablespoon olive oil
  • 1 1/2 cups French green lentils regular green lentils or black lentils are okay, picked over and rinsed
  • 2 cups diced butternut squash
  • 6 cups vegetable broth
  • 1 cup curly kale stems removed, leaves torn into small pieces
  • 2 1/2 teaspoons curry powder
  • 1 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 2 teaspoons apple cider vinegar
  • 1 container So Delicious Original Culinary Coconut Milk


  1. Place the onion, celery, and olive oil in a large soup pot. Cook over medium heat until softened, about 5-6 minutes.
  2. Add the lentils, butternut squash, vegetable broth, curry powder, onion powder, and garlic powder. Bring to a boil, then reduce to a simmer. Simmer for about 30 minutes, or until the lentils are tender.
  3. Add the So Delicious Culinary Coconut Milk, kale, vinegar, salt, and pepper. Stir well and cook for about 5 more minutes, or until the kale is tender but still bright green.
  4. Serve immediately with more salt and pepper if desired.
Nutrition Facts
Curried Lentil Butternut Squash Soup.
Amount Per Serving
Calories 317 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 7g44%
Sodium 1450mg63%
Potassium 840mg24%
Carbohydrates 42g14%
Fiber 16g67%
Sugar 5g6%
Protein 14g28%
Vitamin A 6655IU133%
Vitamin C 27.5mg33%
Calcium 86mg9%
Iron 5.6mg31%
* Percent Daily Values are based on a 2000 calorie diet.