Butternut Squash and Lentil Soup (Print Version)

A nourishing blend of roasted squash, red lentils, and aromatic spices creates this silky smooth bowl.

# Ingredient List:

→ Vegetables

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

# Cooking 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 25–30 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. Stir in cumin, coriander, turmeric, cinnamon, and smoked paprika; cook for 30 seconds until fragrant.
03 - Add roasted squash, red lentils, vegetable broth, and water to the pot. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes until lentils are completely softened.
04 - Remove from heat. Use an immersion blender to puree the soup until smooth, or carefully transfer in batches to a standard blender. Stir in lemon juice and taste; adjust seasoning as needed.
05 - Ladle into bowls and garnish with fresh cilantro or parsley if desired.

# Expert Suggestions:

01 -
  • It's the kind of soup that feels like a warm hug, especially when the weather turns cool and you need something real.
  • Red lentils dissolve into the squash, creating a velvety texture without needing cream, which means it works for everyone at the table.
  • The spice blend tastes like you've been cooking all day, but it honestly takes five minutes to throw together.
02 -
  • Roasting the squash instead of just boiling it is the difference between a good soup and one people actually remember—don't skip this step even when you're in a hurry.
  • Red lentils fall apart so completely that they thicken the soup naturally, so you don't need cream or flour to get that velvety texture you're after.
03 -
  • Don't rush the roasting step—letting the squash get golden and slightly caramelized on the edges makes the entire soup taste richer and more complex.
  • If your immersion blender isn't getting the soup as smooth as you want, you can always finish it in a regular blender in two batches, which takes a little longer but gives you more control over the final texture.
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