Butternut Squash and Lentil Soup (Printable)

Rich, creamy roasted squash and lentil soup infused with warming spices for a comforting bowl.

# Ingredient List:

→ 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

# Directions:

01 - Set oven to 400°F and allow to preheat.
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 diced onion and sliced carrots, sauté for 5 minutes until softened.
04 - Add minced garlic, ground cumin, ground coriander, ground turmeric, ground cinnamon, and chili flakes if using. Cook for 1 minute until fragrant.
05 - Add rinsed red lentils and stir to coat with the 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 puree the soup until smooth, or leave slightly chunky if preferred.
08 - Stir in lemon juice and adjust seasoning with additional salt and pepper as needed.
09 - Ladle into bowls and garnish with chopped fresh cilantro or parsley.

# Expert Advice:

01 -
  • Roasting the squash first creates a depth of flavor that feels almost luxurious for something so simple.
  • Red lentils dissolve into the broth, making this naturally creamy without any cream at all.
  • The spice blend—cumin, coriander, turmeric, cinnamon—turns a basic vegetable soup into something that smells like you've been cooking all day.
02 -
  • Don't skip roasting the squash—boiling it makes it watery and bland, but roasting concentrates its flavor and adds a subtle sweetness.
  • Taste as you go, especially with salt; the vegetable broth already has salt in it, so you need less than you might think.
03 -
  • Make a big batch and freeze what you don't eat; this soup actually tastes better the next day after the flavors have mingled overnight.
  • If your blender is acting up or you prefer chunky soup, you can mash it with a potato masher instead of using an immersion blender—it'll take a minute longer but gives you more control.
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