Roasted Butternut Squash Lentil Soup

This butternut squash lentil soup features sweet and hearty roasted butternut squash and red lentils for added protein and an extra creamy finish. Deliciously comforting, it's simple to put together and made using a handful of ingredients. 

See also creamy butternut squash tomato soup!

This butternut squash lentil soup is a delicious autumnal dish, simple in its ingredients as well as method. It owes its vibrant colour and delicious flavour primarily to the preparation method.

Rather than cooking the butternut squash along with the other ingredients I roasted it first until golden (roasting releases every bit of flavour butternut squash has to offer and it's really worth doing). While the butternut squash is in the oven you can prepare the soup base. The final step is to combine these and turn into a silky smooth soup!

Red lentils, with their mildly nutty flavour, pair really well with the butternut squash in this soup, producing a hearty, satisfying and incredibly creamy dish.

Butternut squash lentil soup ingredients and substitutions

• Butternut squash: use either common butternut squash variety, available in all stores, or gold butternut squash (if you can get it) which is sweeter and has a deeper orange colour.
• Red lentils: rinse thoroughly before using.
• Red onion: I like it for its sweet flavour, but you can use another onion variety.
• Garlic.
• Spices: a combination of paprikas, cumin and onion granules.
• Stock: both vegetarian or chicken will work.
• Olive oil.

Can I use green lentils instead of red

I do not recommend it. Green lentils keep their shape in cooking so work better in recipes which require more texture (such as lentil ragu or lentil lasagna). Red lentils add creaminess, which is important in this lentil butternut squash soup.

How to prepare the butternut squash

There are various ways of roasting butternut squash. You can roast it whole, halved, sliced or cubed. The last 2 methods work best for this butternut squash and lentil soup as they allow the squash to brown and caramelise around the edges, which adds even more flavour.

I chose to roast slices of butternut squash as it's quick and easy to do. Here is how:

1.Preheat the oven to 425 F/ 220 C/ gas mark 7. Slice the butternut squash widthways into approx. 1'' thick slices then remove the innards and seeds. Place the slices on top of a large baking sheet lined with parchment paper. Season with salt and pepper and brush with a little oil.

2. Roast in the centre of the oven for 35 minutes until fully cooked and lightly browned (you do not need to turn the slices over). Remove from the oven, set aside for 5 minutes to cool a little then remove the peel and make the soup.

TIP: An alternative preparation method is to peel then cube the butternut squash before roasting and making the soup (as I have done in butternut squash chili and butternut squash pasta).

Step-by-step recipe instructions

1.Cook onion and garlic: In a medium sized pot heat up 1 tablespoon of oil, add the garlic and onion and cook gently for 3-4 minutes until softened, stirring often.

2. Add lentils and stock: Add the lentils, spices and stir. Pour in most of the stock, cover and bring to the boil then lower the hear and simmer for 15 minutes stirring occasionally.

3. Add squash: Remove from the heat and add the roasted butternut squash.

4. Puree: Puree the soup until velvety smooth. Adjust the seasoning and top up with the remaining stock if needed, and serve!

How to serve butternut squash and lentil soup

This vegan butternut squash and red lentil soup can be served with toasted pumpkin seeds, sunflower seeds, a drizzle of coconut milk/cream or knob of butter/vegan spread. It's delicious with grilled ciabatta bread, garlic bread, croutons, soda bread or breadsticks. Garnish with freshly chopped cilantro or parsley before serving (as an option).

Do I have to roast the squash

It's not absolutely necessary to do but produces better results. This butternut squash soup with lentil will not have the same degree of sweetness and richness of flavour if you simply cube the squash and cook along with the other soup ingredients.

If, however, you prefer not to roast it consider adding a little maple syrup (or even brown sugar, as I have done in my pumpkin soup) and perhaps a teaspoon of soy sauce for more depth of flavour.

What can I make ahead

If you want to save time making the soup you can roast the butternut squash in advance. Once cooled, peel then refrigerate it, covered for up to 2 days.

Top tips

• Preparation: An alternative preparation method is to peel then cube the butternut squash before roasting and making the soup (as I have done in butternut squash chili and butternut squash pasta).
• Seasoning: You may not need to add any salt into this soup (the stock provides enough salt).
• Method: It is important to remove the soup from the heat before adding in the butternut squash in order to preserve all of its rich flavour (the squash will have fully cooked in the oven).
• Texture: Puree the soup using either a stick blender or high speed blender (for a super smooth and creamy texture).
• Storing: Refrigerate leftover butternut squash lentil soup for up to 3 days.
• Freeze for up to 3 months.

More creamy autumn soups

• Beet Soup with Fennel
• Creamy Mushroom Potato Soup
• Creamy Spiced Pumpkin Carrot Soup

See also these other easy, delicious soup recipes including more creamy vegan soups!

Recipe

Keep in touch!

How has your roasted butternut squash lentil soup turned out for you? Let me know in the comments below, thanks!

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