Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
butternut squash and chickpea soup in a white bowl with a spoon

Butternut Squash and Chickpea Curry Soup


  • Author: Allie
  • Total Time: 55 minutes
  • Yield: 6 servings 1x
  • Diet: Vegan

Description

This hearty and creamy butternut squash and chickpea curry soup is a little spicy to warm you up and filling from all those lentils and veggies.


Ingredients

Scale
    • 1 yellow onion, diced
    • 4 carrots, diced
    • 3 garlic cloves, minced
    • 1 ½ tablespoon curry powder
    • 1 teaspoon salt, or to taste
    • 1 teaspoon smoked paprika
    • 1 teaspoon ground cumin
    • 1 teaspoon ground coriander
    • ⅛ teaspoon cayenne pepper
    • 2 tablespoons tomato paste
    • 5 cups unsalted vegetable broth
    • 3-3.5 lbs butternut squash, peeled, deseeded, and cubed
    • 2 cans (15 ounces each) chickpeas, drained and rinsed
    • 1 cup uncooked red lentils
    • 2-3 handfuls of fresh spinach or kale (de-stem and tear into bite-size pieces)
    • 2 tablespoons fresh lime juice

 

TOPPINGS

Dairy-free yogurt

Crushed red pepper

Fresh cilantro


Instructions

SLOW COOKER METHOD

  1. Add everything to a slow cooker except for the spinach and lime juice and stir together.
  2. Cook on low for 5-6 hours or high for 3-4 hours.
  3. When the soup is done stir in the kale or spinach and lime juice, it will only take a few minutes for the greens to wilt.
  4. To make the soup creamy mash the cooked squash with a spoon up against the side of the pot.

STOVE TOP METHOD

  1. Sauté the onion and carrots until the onions are translucent for about 7-8 minutes, adding a splash of water (if needed) to cook oil-free.  Carrots won’t be done, they’ll continue cooking with the soup.
  2. Then add the garlic, curry powder, paprika, cumin, coriander, salt, and cayenne pepper, sauté for about a minute.
  3. Then add the vegetable broth and deglaze the pan by using a wooden spoon to scrape off any cook-on bits stuck to the bottom of the pan.
  4. Then add butternut squash, chickpeas, lentils, and tomato paste.  Stir the lentils to prevent them from sticking together.
  5. Bring to a boil, then lower to a simmer, cook covered for about 20-25 minutes, or until the lentils and squash are tender.  Stir occasionally during cooking.
  6. To make the soup creamy mash the cooked squash with a spoon up against the side of the pot.
  7. Stir in the lime juice and spinach (or kale), serve when the greens have wilted.

Notes

I use homemade vegetable broth with no salt, if your vegetable broth contains salt you may want to adjust the salt in the recipe.  

The smaller you cut your squash, the faster it cooks.

It's helpful to have spices pre-measured before you start the stovetop method.

Keep water or broth nearby for oil-free cooking.

  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: slow cooker
  • Cuisine: american

Keywords: lentil soup in the slow cooker, red lentil soup, butternut squash and chickpea curry soup