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Instant Pot Red Lentil Soup with Butternut Squash
Prep Time: 10 mins
Cook Time: 12 mins
Total Time: 22 mins

This Instant Pot Red Lentil Soup with Butternut Squash is spiced with curry, cardamom and star anise. It's vegetarian and can be vegan if you leave off the dollop of yogurt!

Course: Soups
Cuisine: American
Keyword: Instant Pot Red Lentil Soup with Butternut Squash
Servings: 6 servings
Calories: 282 kcal
Author: Alyssa Brantley
Instant Pot Vegetarian Red Lentil Soup with Butternut Squash from www.EverydayMaven.com
  • 2 tablespoons extra virgin olive oil
  • 1 large yellow onion diced
  • 1 1/2 tablespoons curry powder
  • 2 teaspoons kosher salt see NOTES
  • 1/4 teaspoon ground white pepper
  • 1 star anise
  • 3 whole cardamom pods cracked
  • 1 pound cubed butternut squash
  • 8 cups vegetable broth
  • 15 ounce can of tomato sauce
  • 1 tablespoons Frank's Red Hot Original hot sauce
  • 1 1/2 cups red lentils rinsed
  • fresh parsley chopped for topping
  • Greek yogurt optional for topping
  1. Turn on Instant Pot and use "Saute" feature to heat the insert. Once hot, add olive oil and diced onion. Cook for 4 to 5 minutes, stirring frequently, until onions begin to soften and are aromatic.
  2. Add curry powder, salt, white pepper, star anise and cardamom pods. Stir to coat onions, cook for 30 to 45 seconds, stirring constantly.
  3. Add cubed butternut squash, stir to coat and add broth, tomato sauce and hot sauce.
  4. Add rinsed red lentils. Place lid on and make sure vent is set to "sealed".
  5. Set to manual high pressure for 12 minutes.
  6. I highly suggest using a natural pressure release. If you do not want to wait, allow it to rest for at least 10 to 15 minutes and then slowly begin manually releasing pressure.
  7. Serve topped with chopped parsley and Greek yogurt and Enjoy!
Nutrition Facts
Instant Pot Red Lentil Soup with Butternut Squash
Amount Per Serving
Calories 282 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Sodium 2484mg 104%
Potassium 991mg 28%
Total Carbohydrates 47g 16%
Dietary Fiber 17g 68%
Sugars 9g
Protein 13g 26%
Vitamin A 180.9%
Vitamin C 29.8%
Calcium 8.6%
Iron 29.6%
* Percent Daily Values are based on a 2000 calorie diet.

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