Butternut Squash and Lentil Soup (Printable)

Roasted butternut squash meets red lentils in this warming, spice-infused vegan soup that's ready in under an hour.

# What you need:

→ Vegetables

01 - 2 lbs butternut squash, 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 - Preheat the oven 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 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 the spiced oil 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 blend until smooth, or leave slightly chunky according to preference.
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 tips:

01 -
  • It transforms a handful of pantry staples into something that tastes like you fussed over it for hours.
  • The roasted squash adds a caramelized sweetness that canned pumpkin could never replicate.
  • Leftovers somehow taste even better the next day when all the spices have had time to become friends.
02 -
  • Don't skip roasting the squash—boiling it will give you a watery, bland soup instead of something with real character.
  • Red lentils can go from perfect to mushy in a matter of minutes, so watch the pot during the last few minutes of simmering.
  • Always add the lemon juice after blending, not before, or the acidity can make the soup taste sharp instead of bright.
03 -
  • Roast extra squash and keep it in the fridge—it's incredible tossed into grain bowls or folded into pasta later in the week.
  • Taste the soup before and after adding lemon juice so you understand just how much brightness it brings to the bowl.
  • Use kitchen scissors to chop the herbs directly over each serving—it's faster and creates less mess than a cutting board.
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