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Butternut Squash Lentil Soup

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A comforting blend of sweet roasted butternut squash and tender red lentils for a hearty weeknight dinner or cozy fall lunch.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 lbs), peeled and cubed (or 4 cups cubed)
  • 1 cup red lentils, rinsed
  • 1 medium onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced (optional)
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated (or 1/2 tsp ground ginger)
  • 1–2 teaspoons curry powder (or 1 tsp ground cumin + 1/2 tsp turmeric)
  • 4 cups vegetable broth (plus extra to thin)
  • 1 cup coconut milk (optional for creaminess)
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • Juice of 1/2 lemon
  • Fresh cilantro or parsley for garnish

Instructions

  1. Preheat oven to 400°F (200°C). Toss squash cubes with 1 tablespoon olive oil, salt, and pepper. Roast on a rimmed baking sheet until golden and tender, about 25–30 minutes.
  2. Meanwhile, heat remaining oil in a large pot over medium heat. Add onion, carrot, and celery. Cook until softened, about 6–8 minutes.
  3. Stir in garlic, ginger, curry powder, and cumin. Cook 1 minute until fragrant.
  4. Add rinsed red lentils and vegetable broth. Bring to a simmer, cover, and cook 10–12 minutes, until lentils are soft.
  5. Stir in roasted squash. Use an immersion blender to puree partly or fully to your desired consistency. Alternatively, transfer in batches to a blender.
  6. Return to low heat, stir in coconut milk if using, and adjust salt and pepper. Squeeze in lemon juice.
  7. Serve with a drizzle of olive oil and chopped cilantro.

Notes

Store cooled soup in airtight containers. It keeps in the fridge for 3–4 days and freezes well for up to 3 months. Reheat gently on the stove over low heat.

Nutrition

Find it online: https://recipesunfolded.com/butternut-squash-lentil-soup/

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