Butternut Squash-Pumpkin-Curry Soup

August 26, 2021

Curry adds an incredible sweet and tangy flavor to soup, taking it from yum to absolutely wow!

Yield: 8–10 servings.


2 tablespoons oil

1 onion, diced

½ cup red or yellow lentils

1.5 lb. stew meat

1 large carrot, diced

1 medium parsnip, diced

1 butternut squash (approximately 1.5 lb.), peeled and cubed

½ teaspoon ginger powder

2 cloves garlic

1 teaspoon curry powder

Salt to taste

Black pepper to taste

4–6 cups water


In a large pot, heat oil. Add onions and sauté for about 5 minutes or until glassy. Add lentils and meat and sauté for about 5 minutes.

Add the rest of the ingredients except water.

Add 4 cups water and bring to a boil. Cover and let simmer for 1 hour and 30 minutes.

Leave the soup as is, or remove the meat and blend. If it’s very thick you can add more water.

Variation: Use chicken instead of meat, or skip altogether to keep the soup pareve.