Butternut Squash Lentil Soup (Printable Version)

Creamy roasted squash and lentil soup spiced with cumin, coriander, and turmeric.

# What You'll 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 tsp ground cumin
07 - 1/2 tsp ground coriander
08 - 1/2 tsp ground turmeric
09 - 1/4 tsp ground cinnamon
10 - 1/4 tsp chili flakes (optional)
11 - Salt and black pepper, to taste

→ Liquids & Oils

12 - 2 tbsp 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 oven to 400°F. Toss cubed butternut squash with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 25 minutes until golden and tender.
02 - Heat remaining 1 tbsp olive oil in a large pot over medium heat. Add onion and carrots; sauté for 5 minutes until softened.
03 - Add garlic, cumin, coriander, turmeric, cinnamon, and chili flakes if using. Cook for 1 minute until fragrant, stirring constantly.
04 - Add rinsed lentils to the pot and stir to coat with spices. Pour in roasted squash and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes until lentils are completely soft.
05 - Remove from heat. Use immersion blender to purée until smooth, or leave slightly chunky if preferred. Stir in lemon juice and adjust seasoning with salt and pepper.
06 - Ladle into bowls and garnish generously with chopped cilantro or parsley.

# Additional Tips::

01 -
  • The way the roasted squash caramelizes in the oven first gives the soup a depth that sautéing alone never achieves
  • Red lentils practically dissolve into the broth, making it creamy without any dairy
  • The spices warm you from the inside out without being overwhelming
02 -
  • Blending hot soup can be dangerous, always let it cool slightly or use an immersion blender directly in the pot
  • The soup will continue to thicken as it sits, so add more broth when reheating leftovers
  • The roasted squash can be prepared a day ahead and kept in the refrigerator
03 -
  • If you want a silky smooth soup, pass it through a fine mesh sieve after blending
  • Toast your spices in a dry pan before adding them to the pot for even more flavor
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