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Blog: Blog2
  • Writer's pictureTanika

Coconut Butternut Squash Lentil Soup

This healthy tasteful dish is great to help warm your body and soul added with these easy-to-follow nourishing ingredients.



Benefits of Butternut Squash

Rich in Nutrients and Low in Calories

Provides Vitamins A and Vitamins C

Great source of Fiber

Helps to keep you hydrated

Benefits of Lentil

Great source of plant-based protein

Lower cholesterol

Rich in folate and potassium

Lowers Blood Pressure



1 tablespoon olive oil 2 cloves garlic, minced 1 tablespoon freshly grated ginger 1 yellow onion, diced 1 large carrot, thinly sliced or diced 1 medium butternut squash, peeled and cubed 1 tablespoon yellow curry powder 1 teaspoon ground turmeric 1 can light coconut milk 3 cups low sodium vegetarian broth 1 cup brown lentils, rinsed 1 teaspoon salt, Freshly ground black pepper 2 cups spinach


  1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook 5 minutes until soft. Add the ginger, garlic, and cubed butternut squash and cook for about 3 minutes. Stir in the turmeric, and curry powder and cook for two minutes more.

  2. Add 3 cups of water (or low-sodium vegetable broth). Season with salt and pepper and bring the stew to a simmer. Cover and simmer for 15-20 minutes, until the butternut is tender.

  3. Stir in the coconut milk, lentils, and chopped spinach, cook for 5 minutes then remove the stew from the heat

  4. Divide the coconut butternut and lentil stew among bowls. Sprinkle with more spinach, optional. Enjoy!


Calories: 202, Total fat: 16.5g, Carbohydrates: 25.4g, Fiber: 10.2g, Protein: 8.2g


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