Butternut Squash and Lentil Soup (Printable Version)

Creamy roasted squash and red lentils blended with aromatic spices for a comforting, nourishing bowl.

# Ingredient List:

→ Vegetables

01 - 1 medium butternut squash (approximately 2 pounds), 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

# Steps:

01 - Set oven temperature 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 minced 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 spices.
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 the soup until smooth, or leave it slightly chunky if preferred.
08 - Stir in lemon juice and adjust seasoning with salt and pepper to taste.
09 - Ladle into bowls and garnish with chopped cilantro or parsley.

# Expert Advice:

01 -
  • The roasted squash adds a deep sweetness that you just cannot get from boiling alone.
  • Red lentils melt into the broth creating a naturally thick texture without needing any heavy cream.
02 -
  • Rinsing the lentils thoroughly prevents any dusty or earthy aftertaste from lingering in your soup.
  • If the soup feels too thick after blending you can easily thin it with a splash of hot water.
03 -
  • Add a splash of coconut milk at the very end if you want an even more luxurious and silky finish.
  • Do not skip the lemon juice because the acidity is essential for balancing the heavy sweetness of the roasted squash.
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