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    Home » Dinner » Soup » Thai Curry Squash & Lentil Soup

    Thai Curry Squash & Lentil Soup

    Dec 15, 2020 · 6 Comments

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    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!

    Overhead shot of the soup in a serving bowl ready to eat. Its swirled with coconut milk and garnished with fresh herbs.

    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

    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.

    Coconut Milk

    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.

    Pin This Thai Curry Squash & Lentil Soup Recipe For Later

    Pinnable image with recipe title and bowl of creamy smooth curry soup, garnished with a drizzle of coconut milk and some fresh cilantro leaves.

    What Do You Think?!

    I'd love to know what you think about this recipe! I'd be so grateful if you scroll down to the bottom of the page and leave a star rating and comment.

    Don't forget to go over to Facebook and Instagram and make sure you're following me so you can join in the chat. And remember to save this recipe to your Pinterest too!

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    Printable Recipe

    Thai Curry Squash & Lentil Soup

    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!
    5 from 4 votes
    Print Recipe Share Pin Recipe
    Prep Time 15 mins
    Cook Time 45 mins
    Total Time 1 hr
    Course Soup
    Cuisine American, British, Thai
    Servings 4
    Calories 457 kcal

    Ingredients
     
     

    • 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

    Instructions
     

    • 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.

    Nutrition

    Calories: 457kcalCarbohydrates: 54gProtein: 16gFat: 22gSaturated Fat: 19gSodium: 1234mgPotassium: 1250mgFiber: 18gSugar: 9gVitamin A: 18473IUVitamin C: 32mgCalcium: 133mgIron: 8mg
    Nutritional information is provided as a courtesy only and should be taken as an estimate rather than a guarantee. Ingredients can vary and the Family Food Kitchen can't guarantee the accuracy of this information.
    Tried this recipe?Let us know how it was!
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    Reader Interactions

    Comments

    1. Kelly says

      March 02, 2021 at 8:57 pm

      5 stars
      I loved how easy and delicious this recipe was. I’m actually making it again today, but going to add a little more spice.
      I also love how much detail you go into when writing up the recipe.

      Reply
    2. Eliz says

      October 11, 2021 at 7:15 am

      Delicious! Used green curry paste, harlequin squash and lemon instead of lime as that's what I had. I'll definitely make it again.

      Reply
      • Jo Keohane says

        October 11, 2021 at 3:35 pm

        So glad you enjoyed this Eliz. Sounds delicious!! Thanks a lot for commenting.

        Reply
    3. Alex says

      February 14, 2022 at 6:41 pm

      5 stars
      Absolutely delicious. This one is going to be a favourite!

      Reply
      • Jo Keohane says

        February 18, 2022 at 8:02 am

        So glad you liked the flavors! Thanks for commenting.

        Reply
      • Jo Keohane says

        February 28, 2022 at 12:43 pm

        Thanks so much for your comment Alex - I love that combination of flavors too.

        Reply

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    I'm Jo. As a recipe developer and busy mum of 3, I can help you eat well when time is short! This blog contains loads of delicious, fast and easy-to-achieve recipes. Follow along and feed your family with less stress.

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