Butternut Squash and Lentil Soup (Printable)

Hearty soup with roasted butternut squash, red lentils, carrots, and warming spices. Vegan and gluten-free comfort.

# What You 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 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 evenly on a 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 evenly with the spice mixture.
05 - Add roasted butternut squash and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes until lentils are completely soft.
06 - Remove from heat. Use an immersion blender to purée the soup until smooth, or blend partially for a chunkier texture as preferred.
07 - Stir in lemon juice and adjust seasoning with salt and pepper to taste.
08 - Ladle soup into bowls and garnish with fresh chopped cilantro or parsley.

# Expert Tips:

01 -
  • It's genuinely quick—roasting the squash while you build flavor in the pot means everything comes together in under an hour.
  • The spice blend is warm and subtle, never aggressive, which somehow makes people ask for the recipe even if they don't usually love spiced foods.
  • Red lentils break down beautifully, creating a naturally creamy texture without any cream at all.
02 -
  • Roasting the squash separately is non-negotiable—simmering it in the broth makes it watery and pale, whereas roasting concentrates the flavor and creates those caramelized edges that make people ask what that complex taste is.
  • Don't skip the step of blooming the spices in hot oil for a full minute; this transforms them from dusty powder into something fragrant and alive.
  • Lemon juice added at the end is crucial—it prevents the soup from tasting heavy and one-note, even though it's just a squeeze.
03 -
  • Taste as you go, especially with salt and the lemon at the end—these two elements have the most power to transform an okay soup into one that tastes vibrant and alive.
  • If your immersion blender isn't available, carefully transfer the soup to a regular blender in batches and pulse until you reach your desired consistency, or simply mash it roughly with a wooden spoon for a more rustic texture.
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