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Coconut Curry Squash Soup

Indian curry seasonings go especially well with winter squash. Use any curry mix you like for this recipe, or for a sweeter flavor use garam masala, which uses spices like cinnamon and clove. You can adjust it the recipe to your own taste by adding more of the spices that you like best. Pink lentils look best with the golden squash but you can use whatever lentils you have on hand.


1 medium size butternut or kabocha squash, peeled and chopped into large chunks

1 red or green bell pepper, chopped

1 bunch cooking greens, chopped finely

½ large onion, chopped

¾ cup dry pink lentils

2 tablespoons oil

Garlic to taste

About 1 tablespoon grated fresh ginger

Curry spice mix; adjusted to your taste

1 can coconut milk

Salt and pepper to taste


In a large stock pan, heat oil and saute onion, pepper, garlic and ginger for about 5 minutes, stirring frequently. Stir in chunks of squash with spices and cook for a few more minutes. Add lentils and about 2 quarts of water, bring to a boil and add greens. Cook over a medium low heat until lentils and squash are soft, about 35 minutes. Add coconut milk and salt and pepper and cook for 5 more minutes. At this point you can either puree the soup and make it creamy and smooth, or leave it chunky.

Submitted by Sara Jones, Tucson CSA