Butternut Squash and Lentil Soup (Printer-friendly)

Roasted butternut squash meets red lentils in this warming, spice-infused vegan soup perfect for chilly days.

# What You 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

# How to Make It:

01 - Preheat the oven to 400°F.
02 - Toss the butternut squash cubes with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 25 minutes, or until golden and tender.
03 - In a large pot, heat the 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 the rinsed lentils and stir to coat with the spiced oil.
06 - Add roasted butternut squash and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes, or 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.

# Cooking Tips:

01 -
  • It's genuinely nourishing: Red lentils give you plant-based protein while the roasted squash adds natural sweetness and fiber that keeps you satisfied.
  • The spice combination feels like a discovery: Cumin, coriander, and a whisper of cinnamon create warmth without heaviness, and it tastes far more complex than the ingredient list suggests.
  • It comes together faster than you'd think: While the squash roasts, everything else happens on the stovetop, so you're eating in under an hour.
02 -
  • Don't skip roasting the squash: I learned this the hard way by trying to save time; boiling it makes the soup watery and the flavor flat, but roasting concentrates everything.
  • Red lentils cook faster than you think: Check them at 12 minutes instead of waiting the full 15, because if they overcook they become mushy and bitter.
03 -
  • Taste as you blend: Stop before you reach total smoothness if you like a little texture; some people love finding soft pieces of squash and lentil.
  • The lemon juice is not optional: It's what lifts the entire soup from warm and spiced to bright and memorable, so don't rush past this step.
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