Butternut Squash and Lentil (Printable)

Velvety roasted squash blended with tender red lentils and warming spices for a comforting, nourishing bowl.

# Ingredient List:

→ Vegetables

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

# How to Make:

01 - Preheat oven to 400°F. Toss butternut squash cubes with 1 tablespoon olive oil, salt, and pepper. Spread on baking sheet and roast for 25 minutes until golden and tender.
02 - 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.
03 - Add minced garlic, ground cumin, ground coriander, ground turmeric, ground cinnamon, and chili flakes if using. Cook for 1 minute until fragrant.
04 - Add rinsed red lentils to the pot and stir to coat with the spice mixture.
05 - Add roasted butternut squash and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes until lentils are soft.
06 - Remove from heat. Use an immersion blender to blend the soup until smooth, or leave it slightly chunky if preferred.
07 - Stir in lemon juice and adjust seasoning with salt and pepper to taste.
08 - Ladle into bowls and garnish with chopped cilantro or parsley.

# Expert Tips:

01 -
  • The combination of roasted butternut squash and red lentils creates this incredibly velvety texture without any cream, making it perfectly satisfying but still light enough that you wont feel weighed down.
  • The spice blend warms you from the inside out, but is gentle enough that even my spice-cautious friends request seconds.
02 -
  • Never skip roasting the butternut squash separately, as I once did when in a hurry, or youll miss out on that caramelized depth that makes this soup special.
  • The soup will thicken considerably as it cools, so if youre making it ahead, prepare to add extra broth when reheating.
03 -
  • Use a vegetable peeler to remove the tough skin from butternut squash before cubing it, working from top to bottom in long strokes for the quickest results.
  • Warm your serving bowls in a low oven for a few minutes before ladling in the soup, a restaurant trick that keeps everything hot much longer.
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