Fast, easy and nutritious, this Thai Curry Squash & Lentil Soup is a twist on the traditional, which will become a family favorite in no time. It's also gluten free, dairy free, vegetarian, and vegan. Perfect for everyone!
There’s nothing better than a comforting pot of soup on the stovetop. And this Thai inspired butternut squash and lentil soup is the happy result of just wanting to mix up the flavors a bit.
The Thai curry paste with the sweetness of the squash plus the brightness of the added lime juice work so well together. Plus this soup is so easy! In around 30 minutes you can make a big pot and have healthy lunches all week long.
Why You Should Try Thai Curry Squash & Lentil Soup
- This soup has a hint of curry but the heat can be toned up or down depending on how much spice you (or your little ones) like.
- If you're getting bored of the same old soup this should provide a welcome change.
- This soup freezes like a dream - which makes it the perfect make ahead meal.
What You Will Need to Make Red Curry Squash Soup
Thai Curry Paste
This flavorful paste is the basis for a wide variety of Thai dishes.
It is made of chili peppers, garlic, sea salt, lemongrass and turmeric and gives a wonderful fragrant heat when added to any dish. I used Red Curry Paste but I've made it with green too and it totally works.
What is the Difference Between Red, Yellow and Green Curry Paste?
The simplest way to explain the difference is that Thai Red curry paste is made with red chillies,
Thai Green curry paste is made with green chillies and Thai Yellow Curry Paste is made with yellow chillies.
Traditionally red curry is the hottest and green the mildest. That said - depending on your palate - all Thai curry can seem hot!
Butternut squash is a versatile veggie which is packed full of nutrients. It can be tricky to peel and cut. So if I'm making soup I sometimes cheat and buy the ready prepared version.
If you are cutting your own try to make the pieces fairly even in size so they cook at the same rate.
You can also substitute in pumpkin or another variety or squash.
This obviously brings the creamy consistency - without the dairy! If you're watching your calories light coconut milk works fine but I the real stuff tastes delicious and really brings the body 😉
Tips For Making Thai Curry Squash & Lentil Soup
Seasoning: Soups always benefit from good seasoning. Make sure you season and taste the soup as you go along and again as you blend it. That way you’ll get to know how much salt and pepper you like to add.
Make sure the veggies are tender: Veggies for soup must be cooked properly or they won’t blend well. Moreover you might find unappetizing hard lumps in your soup! The best way to check if they are tender is to eat a piece (after blowing on it - dont burn!)
Blending the soup: You can use either a stand blender or a stick immersion blender here. For a more chunky soup blend it for less time. For a very smooth consistency make sure you blend for a minute or two.
Substitutions: This is really a 'use what you have' soup. No butternut squash? Sweet potato will work fine. Don't like Thai curry flavors? Leave the paste out.
Soup Consistency: If you like a thinner soup - just add a little more stock.
How To Serve Thai Curry Squash & Lentil Soup
This soup is definitely hearty enough to be served on it's own and needs no accompaniments. But if you do want to make it into a meal, stir some cooked rice into your bowl. It's also nice with crusty bread - or for a lighter option, stir through some spinach before serving.
Can You Reheat Thai Curry Squash & Lentil Soup?
This soup keeps well. To reheat, warm it gently on a medium low heat. Stir occasionally, until it comes to the boil and is piping hot all the way through.
Can You Freeze Soup?
This soup freezes perfectly and can be defrosted in the fridge over night.
To reheat put it on a medium low heat, stirring, until it comes to the boil and is piping hot the whole way through.
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More Easy Recipe Ideas
Thai Curry Squash & Lentil Soup
- 1 tbsp Olive Oil
- 1 Onion - roughly chopped
- 2 Carrots - peeled and chopped
- 2 ribs Celery - peeled and chopped
- 1 tbsp Thai Red Curry Paste - be generous
- 4 cloves Garlic - peeled and crushed
- 1 lb Butternut Squash - peeled and cut into 1 inch pieces
- 1 cup Red Lentils
- 5 cups Vegetable Stock - gluten free if required
- 13½ fl oz Coconut Milk
- ½ Lime Lime - juice only
- Fresh Cilantro (Coriander) - optional garnish
- Sea Salt and Black Pepper
- Heat the olive oil in a large pan or Dutch oven. Sauté the onions, carrots and celery on a medium low heat for around 10 minutes until soft, stirring occasionally.
- Stir in the Thai red curry paste, crushed garlic, butternut squash, red lentils and stock.
- Season well with sea salt and pepper. Bring to a boil then turn down and simmer for around 30 minutes, or until the veggies are all tender.
- Remove from heat, add all but a couple of tablespoons of the coconut milk and stir in the lime juice.
- Carefully blend the soup, either in batches in a blender or with a stick immersion blender, until completely smooth. This will take 1-2 minutes.
- Taste and season again if necessary. If the soup is too thick for your taste it’s fine to add a little more stock.
- Serve with a swirl of the reserved coconut milk and some cilantro/coriander on top if you’re feeling fancy.