Butternut Squash and Lentil Soup (Printable Version)

Creamy roasted butternut squash and red lentil soup with warming spices, perfect for cozy evenings and gut health.

# What You'll Need:

→ Vegetables

01 - 1 medium butternut squash (about 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 and Liquids

06 - 4 cups vegetable broth, gluten-free
07 - 1 cup water

→ Spices and 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

# Steps to Follow:

01 - Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper. Toss butternut squash cubes with 1 tablespoon olive oil, salt, and pepper. Spread on the baking sheet and roast for 25 to 30 minutes, until golden and tender.
02 - Heat the remaining 1 tablespoon olive oil in a large pot over medium heat. Add onion and carrots; sauté 5 minutes until softened. Add minced garlic and cook 1 minute more.
03 - Stir in cumin, coriander, turmeric, cinnamon, and smoked paprika; cook for 30 seconds until fragrant.
04 - Add roasted squash, red lentils, vegetable broth, and water. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes, or until lentils are soft.
05 - Remove from heat. Use an immersion blender to puree the soup until smooth, or carefully blend in batches using a standard blender.
06 - Stir in lemon juice. Taste and adjust seasoning as needed.
07 - Ladle into bowls and garnish with fresh cilantro or parsley if desired.

# Additional Tips::

01 -
  • It tastes like a warm hug but sneaks in serious nutrition without trying too hard.
  • The roasted squash gives it a depth you just can't fake with shortcuts.
  • Leftovers somehow taste better the next day, which means less work and more reward.
  • It's vegan and gluten free without announcing itself, so everyone at the table feels included.
02 -
  • Don't skip roasting the squash, boiling it straight in the broth makes the soup flat and one dimensional.
  • The lemon juice at the end is the secret, it brightens everything and makes the flavors pop instead of muddle.
  • If your soup is too thick after blending, add water or broth a little at a time until it's the consistency you want.
03 -
  • Taste your broth before you start, if it's bland your soup will be too, so season generously as you go.
  • Let the soup sit off the heat for five minutes after blending, the flavors meld and the texture settles into something even silkier.
  • If you want a little heat, add a pinch of cayenne with the other spices or drizzle chili oil over the finished bowls.
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