Butternut Squash and Lentil (Printable)

Hearty roasted squash and red lentils simmered with cumin, coriander, and warming spices.

# 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

# Directions:

01 - Set oven to 400°F.
02 - Toss butternut squash cubes with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 25 minutes until golden and tender.
03 - In a large pot, heat remaining 1 tablespoon olive oil over medium heat. Add diced onion and sliced carrots; cook for 5 minutes until softened.
04 - Add minced garlic, ground cumin, ground coriander, ground turmeric, ground cinnamon, and chili flakes if using. Cook for 1 minute until fragrant.
05 - Add rinsed red lentils and stir to coat evenly with spices.
06 - Add roasted butternut squash and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes until lentils are tender.
07 - Remove from heat. Use an immersion blender to puree the soup until smooth, or leave slightly chunky if preferred.
08 - Stir in lemon juice and adjust seasoning with salt and pepper to taste.
09 - Ladle into bowls and garnish with chopped cilantro or parsley.

# Expert Suggestions:

01 -
  • The roasted butternut squash adds a subtle caramelized sweetness that store-bought soups never quite capture.
  • Its incredibly forgiving and adaptable to whatever vegetables might be languishing in your crisper drawer.
02 -
  • Dont skip roasting the butternut squash - I once tried to save time by adding it raw to the pot, and the soup lacked that crucial depth of flavor.
  • Red lentils cook much faster than other varieties and will begin to break down naturally, creating that perfect creamy texture without added thickeners.
03 -
  • If youre short on time, microwave the butternut squash for 2-3 minutes before peeling - the skin will slip off much more easily.
  • Make a double batch and freeze in individual portions - the soup actually improves after a day as the flavors meld.
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