Ellie's Curried Butternut Squash Lentil Soup

I take inspiration for this soup from Brazilian Quibebe de Abóbora, a typical winter squash stew from northeastern Brazil, prepared by my mother.
By / Photography By Brent Harrewyn | November 25, 2015


Sauté onions in butter for about 5 minutes on medium-low heat. Stir in vegetables and cook for about 5 minutes. Add water to cover the vegetables. Add all spices, lentils, lemongrass, apples and hot pepper. Simmer for 20–30 minutes. Add coconut milk, vinegar, cilantro, parsley and green onions. Adjust salt to taste, let soup heat through and serve.

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  • 1 large onion, chopped
  • 3 tablespoons butter
  • 2 pounds butternut squash, peeled and cubed
  • 2 carrots, peeled and cubed
  • 2 potatoes, peeled and cubed
  • 1 apple, peeled and cored
  • 1 fresh lemongrass stalk, root end trimmed
  • 2 garlic cloves, minced
  • 1 tablespoon ginger, minced
  • 1 red chile, seeded and chopped
  • 2 teaspoons ground turmeric
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • Hot peppers, chopped, to taste
  • 1 cup green lentils
  • 4 cups water, more if needed to cover vegetables
  • 1 cup coconut milk
  • 2 tablespoons apple cider vinegar
  • ½ cup chopped cilantro
  • ½ cup chopped parsley
  • ½ cup chopped green onions
  • Salt and pepper to taste
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