Butternut Squash and Lentil Soup (Printable)

A silky, nourishing blend of roasted squash and red lentils with aromatic spices, ready in one hour.

# What You’ll Need:

→ 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
07 - 1 cup water

→ Spices & Seasonings

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

→ Finishing

14 - 2 tablespoons 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 baking sheet and roast for 25 to 30 minutes until golden and tender.
02 - Heat remaining 1 tablespoon olive oil in a large pot over medium heat. Add onion and carrots; sauté for 5 minutes until softened. Add minced garlic and cook for 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 until lentils are tender.
05 - Remove from heat. Use an immersion blender to puree the soup until smooth, or carefully transfer in batches to a standard blender.
06 - Stir in lemon juice. Taste and adjust seasoning with salt and pepper as needed.
07 - Ladle into bowls and garnish with fresh cilantro or parsley if desired.

# Expert Advice:

01 -
  • It tastes indulgent and creamy without any heavy cream, just pure roasted vegetable magic and silky lentils.
  • The spices are subtle enough to not overwhelm, but warm enough to make you feel like someone's taking care of you with each spoonful.
  • You can make a huge batch and it actually gets better as the flavors deepen over a few days in your fridge.
02 -
  • Don't skip roasting the squash in the oven, because simmering it in broth will leave it watery and bland instead of sweet and concentrated.
  • Red lentils break down completely when cooked, which is exactly what you want here for that creamy texture, but yellow lentils will work if you prefer something with more texture.
  • Tasting as you go at the end is essential because every vegetable broth is different, and your soup might need more salt than you expect or less lemon than the recipe suggests.
03 -
  • Make a double batch on a quiet Sunday afternoon and freeze half in portions, because having this soup ready in your freezer is like a gift to your future self on a hard day.
  • If your immersion blender ever clogs with lentil pieces, just stop and let it sit for 30 seconds, then try again, rather than forcing it and making a mess everywhere.
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