Dinner? Done!

Our easy weeknight meals are made with minimal ingredients, require few steps, and cost under $10 per serving! 

This creamy vegan red lentil + squash soup is velvety and smooth without using a food processor! The red lentils break down to a luscious mash and are combined with slow-roasted butternut squash, coconut milk, and the bold flavor of curry for an easy and irresistible fall staple. We promise you’ll want to add this one to your weekly dinner rotation! 

Prep time: 5 min.

Cook time: 1 h

Serves: 2 hearty helpings

Price per serving: $8.49


  • 2 cups dried red lentils (approximately 1 lb.)
  • 1 13.5 oz. can coconut milk
  • 1 medium butternut squash (about 3 lbs.) or 1 ¾ lbs. pre-cubed butternut squash
  • 3 cups water
  • 1 tbsp. curry powder
  • Salt and pepper, to taste
  • Optional garnishes: crispy butternut squash seeds, fresh cilantro 


Step 1

Pre-heat oven to 350°F. Prepare butternut squashcut in half lengthwise, scoop out seeds and reserve. Place squash cavity side down on a rimmed baking sheet lined with parchment paper. Add 3 tbsp. of water (to help steam the squash) and place in oven.

Step 2

Meanwhile, combine 2 cups dry red lentils with 4 cups water in a large pot. Bring to boil on high and then reduce to low heat. Simmer until lentils are mushy—about 10-12 minutes—stirring periodically to avoid sticking. Cover, remove from heat, and set aside. 

Step 3

To make crispy squash seeds, place reserved squash seeds in a bowl. Pick off any chunks of squash flesh. Cover with water; rinse and drain in a colander. Towel dry and place on a parchment-lined baking sheet. Add 1 tsp. olive oil and a sprinkle of salt. Toss to coat and then spread into a single layer. Bake until golden and crispy, 25-30 minutes, stirring once. 

Step 3

Squash is ready when tender and starting to collapse on itself. Remove from oven and carefully flip cavity side up and allow to cool for five minutes. Using a spoon, scrape squash from skin and add to lentils. Stir well to combine. The mixture should be the consistency of a puree. 

Step 4

Season with salt and pepper and curry powder. Add coconut milk and stir. Begin adding water, a cup at a time, until soup riches your preferred thickness. Heat over low for 10 minutes and serve garnished with crispy seeds!

Pro tip: In a hurry? Swap 1 ¾ lbs. cubed squash for the whole butternut. Simply steam the cubed butternut for 20 minutes, or until tender enough to mash with a fork. 

More Recipes

Clean Comfort Cooking Shortcuts

Clean Comfort Cooking Shortcuts

New Morning Market’s pre-cut organic veggies + our ready to cook marinated chicken are a delicious and easy-to-cook/easy-to-clean-up supper solution. Prep Time: 5 minutes or lessCook Time: 25 minutes (or so)*Clean Up Time: 5 minutes or less *Cooking times may vary...

Homemade Raw Milk Ice Cream

Homemade Raw Milk Ice Cream

It’s easy to make homemade ice cream, even without an ice cream maker. With a few simple steps you can have delicious homemade ice cream made with wholesome ingredients.   Raw Milk Ice CreamIngredients 2 ½ cups Raw Milk ½ cup heavy cream ⅓ cup of sugar 2...

Chicken Wings 3 Ways

Chicken Wings 3 Ways

Clean Comfort Cooking with New Morning Market  Every wing lover has their favorite recipe. Classic Buffalo for the traditional crowd, honey BBQ for those with a sweet tooth, garlic parmesan for cheese lovers…the sky's the limit when it comes to flavor combos. We’ve...