Butternut Squash and Lentil Soup (Printable Version)

A rich, creamy blend of roasted squash and red lentils with aromatic spices for ultimate comfort.

# Ingredient List:

→ Vegetables

01 - 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
02 - 2 medium carrots, peeled and chopped
03 - 1 large onion, chopped
04 - 3 cloves garlic, minced

→ Legumes

05 - 3/4 cup red lentils, rinsed

→ Broth & Liquids

06 - 4 cups vegetable broth (gluten-free if needed)
07 - 1 cup water

→ Spices & Seasonings

08 - 1 tsp ground cumin
09 - 1/2 tsp ground coriander
10 - 1/2 tsp ground turmeric
11 - 1/4 tsp ground cinnamon
12 - 1/4 tsp smoked paprika
13 - Salt and black pepper, to taste

→ Finishing

14 - 2 tbsp olive oil
15 - Juice of 1/2 lemon
16 - Fresh cilantro or parsley, chopped (optional, for serving)

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper. Toss butternut squash cubes with 1 tablespoon olive oil, salt, and pepper. Spread on the baking sheet and roast for 25-30 minutes, until golden and tender.
02 - Meanwhile, heat the remaining 1 tablespoon olive oil in a large pot over medium heat. Add onion and carrots; sauté 5 minutes until softened. Add garlic and cook 1 minute more.
03 - Stir in cumin, coriander, turmeric, cinnamon, and smoked paprika; cook for 30 seconds until fragrant.
04 - Add roasted squash, red lentils, vegetable broth, and water. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes, or until lentils are soft.
05 - Remove from heat. Use an immersion blender to puree the soup until smooth, or carefully blend in batches.
06 - Stir in lemon juice. Taste and adjust seasoning as needed. Ladle into bowls and garnish with fresh cilantro or parsley if desired.

# Expert Tips:

01 -
  • The way roasting the squash first gives it this caramelized depth that you can never get from boiling alone
  • Red lentils practically dissolve into the broth, making it thick without any cream or flour
  • The spices hit gently, warming you up from the inside out without overpowering the vegetables
02 -
  • Red lentils cook faster than green or brown ones and practically disappear into the soup, so do not skip the rinsing step or you might end up with gritty texture.
  • The soup continues to thicken as it sits, so if you are making it ahead, thin it with a little extra broth or water when reheating.
  • An immersion blender makes this infinitely easier, but if you use a regular blender, never fill it more than halfway with hot liquid and remove the center cap to let steam escape.
03 -
  • Cutting raw butternut squash can be genuinely dangerous, so microwave the whole squash for 2 to 3 minutes first to soften it slightly.
  • If you do not have an immersion blender and are nervous about blending hot soup, let it cool for 10 minutes first.
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