Creamy Spiced Butternut Squash Soup

There’s actually no cream in this smooth and creamy soup. The richness (and protein!) comes from blending a pouch of our Red Lentil, Butternut Squash and Coconut Everyday Dal with cooked butternut squash for a surprisingly simple warming soup.

Serves 4


1 tbsp vegetable oil

1 yellow onion, cut into large dice

1 (20oz) package cubed butternut squash

Salt, to taste

3 cups water

1 package Maya Kaimal Red Lentil, Butternut Squash and Coconut Everyday Dal

Lime wedges and fresh cilantro, for serving

Chili crisp for garnish


Step 1
Heat oil in a Dutch oven over medium-high. Add onions and cook, stirring often, until lightly browned, about 3 minutes.

Step 2
Add squash, season with salt, and cover with water.

Step 3
Empty everyday dal into pot (use some water to rinse all the goodness out of the package and dump it into the pot) and stir to combine.

Step 4
Cover and cook over medium until squash is tender, 20–25 minutes.

Step 5
Transfer the contents to the jar of a blender (or use an immersion blender directly in the pot) and puree until smooth. Season to taste with salt.

Step 6
Serve with lime and fresh cilantro and drizzle with chili crisp.