This curried butternut lentil apple soup is a perfect balance of sweet and savory. Hearty, healthy, and easy to make!
Curried butternut lentil and apple soup is a happy union of lots of my favorite autumn ingredients. In spite of the fact that it only features a few main ingredients, it packs a lot of flavor and complexity.
I usually greet the change of seasons with excitement, especially the transition from summer to fall. This year, though, I feel a little unmoored.
This cozy, comforting, simple soup is just what the doctor ordered. It’s both grounding and uplifting. And it makes considerable leftovers, which means that I can enjoy it all week!
This soup has a wonderfully spare ingredient list. Here’s most of what you’ll need.
I tend to prefer a sweet or mild curry to a curry with more heat. For this recipe in particular, a sweet curry powder is nice. My current favorite is Penzey’s.
While any type of apple will work in the recipe, I’d suggest a variety that’s neither super tart (like Granny Smith) or super sweet (like Fuji). I really like using Jonagolds and Braeburns in the butternut lentil apple soup.
If you’re a little overwhelmed by apple varieties and their cooking uses, this is a handy guide.
Red lentils give this soup plant protein and fiber. Additionally, they cook in no time, which means that the soup comes together without too much simmering.
I use red lentils in a ton of my recipes, so I tend to order them in bulk. If you don’t have red lentils at home, you can use either brown or green lentils and give the soup an extra fifteen minutes of cook time.
Yellow lentils are harder to find than red, but I really like them, and they also work well in the soup.
If you do happen to grab a bag of red lentils for the butternut lentil apple soup, and you’re not sure what to do with the rest of them, some ideas:
You’ll need about a pound of peeled, seeded, and cubed squash for the soup. In my experience, this is about one small squash.
Lately, I tend to buy pre-cut squash if I see it at the grocery store. It’s a little lazy, and it can cost more, but it’s a big time/energy saver. If you are ready and willing to break down the squash yourself, this is a good tutorial.
In place of butternut, you could use peeled acorn, kabocha, honeycut, or kuri squash.
This is one of those soups that can be either pureed into a bisque or left chunky and stew-like. Once it’s done cooking, you can choose whether to blend it up completely or partially.
I use an immersion blender in situations like this—it saves me the time of washing a dirty blender! But you can also transfer all or some of the soup to a standing blender and puree it that way.
The butternut lentil apple soup is perfect for batch cooking and freezing. It tastes better, I think, after a few days in the fridge. And the leftovers can be frozen for up to six weeks.
I look forward to soup, stew, and brown food season all year long. If you like this butternut lentil apple soup, here are a few other autumn meals that you might enjoy, too.
Final note about the soup: it’s really easy to wilt some greens in here for extra calcium and nutritional density. I’ve tried adding kale, spinach, and collards. They all work really nicely.
I hope this soup will provide comfort and simplicity as we weather change and move into the holiday season!