Butternut Squash Lentil Soup (Printable Version)

Creamy roasted squash and lentil soup with warming spices, ready in under an hour.

# 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

# Step-by-Step Instructions:

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 spice mixture.
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.

# Expert Advice:

01 -
  • Red lentils dissolve into silk while butternut squash adds that luxurious sweetness—it's like eating autumn in a bowl.
  • The roasting step concentrates the squash's flavor so deeply that every spoonful tastes intentional and rich.
  • Comes together in under an hour and actually tastes better the next day when the spices settle in.
02 -
  • Don't skip roasting the squash—this one step transforms the soup from ordinary to memorable by developing those deep caramelized flavors that make people ask for seconds.
  • Red lentils will continue to absorb liquid as the soup sits, so if you're making it ahead, add extra broth when you reheat it or you'll have a thick porridge instead of soup.
03 -
  • The immersion blender is genuinely worth having if you make soup often—it transforms the texture into something silky that feels indulgent without any cream involved.
  • Taste the soup before serving and adjust the lemon and spices; what tastes perfect one day might need tweaking based on which vegetables you used and how long they roasted.
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