Butternut Squash and Lentil Soup (Printable Version)

A warming blend of roasted butternut squash and red lentils with aromatic spices, ready in under an hour.

# 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

# Step-by-Step Guide:

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

# Expert Tips:

01 -
  • It tastes like comfort but keeps you feeling light and nourished, never heavy or guilty.
  • The roasted squash gives it a natural sweetness that balances the earthy lentils in the most satisfying way.
  • One pot (well, one pot plus a baking sheet) means cleanup barely happens, which is half the appeal on tired weeknights.
02 -
  • Don't skip roasting the squash even though it takes an extra 25 minutes; raw squash will never give you that caramelized sweetness that makes this soup special.
  • Red lentils cook faster than you think, so start checking them at the 12-minute mark to avoid turning them into mush.
03 -
  • Invest in a good immersion blender if you don't have one; it changes your life for soups and sauces and makes this moment effortless.
  • Taste as you go, especially with the lemon juice and seasoning, because your preferences matter more than any recipe instructions.
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