Butternut Squash Lentil Soup (Print)

Hearty soup with roasted squash, red lentils, and warming spices—ready in 55 minutes.

# What You'll Need:

→ Vegetables

01 - 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
02 - 2 medium carrots, peeled and sliced
03 - 1 large onion, diced
04 - 2 cloves garlic, minced

→ Legumes

05 - 3/4 cup red lentils, rinsed

→ Spices

06 - 1 teaspoon ground cumin
07 - 1/2 teaspoon ground coriander
08 - 1/2 teaspoon ground turmeric
09 - 1/4 teaspoon ground cinnamon
10 - 1/4 teaspoon chili flakes, optional
11 - Salt and black pepper to taste

→ Liquids and Oils

12 - 2 tablespoons olive oil
13 - 5 cups vegetable broth

→ Finishing

14 - Juice of 1/2 lemon
15 - Fresh cilantro or parsley, chopped for garnish

# Directions:

01 - Preheat oven to 400°F. Toss butternut squash cubes with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 25 minutes until golden and tender.
02 - In a large pot, heat remaining 1 tablespoon olive oil over medium heat. Add onion and carrots; sauté for 5 minutes until softened.
03 - Add minced garlic, cumin, coriander, turmeric, cinnamon, and chili flakes if using. Cook for 1 minute until fragrant.
04 - Add rinsed lentils and stir to coat with the spice mixture.
05 - Add roasted butternut squash and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes until lentils are soft.
06 - Remove from heat. Use an immersion blender to puree the soup until smooth, or leave slightly chunky according to preference.
07 - Stir in lemon juice and adjust seasoning with salt and pepper to taste.
08 - Ladle into bowls and garnish with chopped cilantro or parsley.

# Expert Advice:

01 -
  • The roasted butternut squash creates a natural creaminess that feels indulgent without adding a drop of dairy.
  • Its that rare soup that actually tastes better the next day, making it perfect for meal prep when life gets chaotic.
02 -
  • Dont salt your lentils until theyre fully cooked or theyll remain stubbornly firm no matter how long you simmer them.
  • Roasting the squash separately rather than adding it raw to the pot creates a deeper, more complex flavor that makes this soup extraordinary.
03 -
  • The soup freezes beautifully for up to three months, but leave about an inch of space at the top of your container to allow for expansion.
  • If your immersion blender isnt creating the silky texture you desire, transfer small batches to a regular blender with the center cap removed and a kitchen towel placed over the opening to allow steam to escape.
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