This easy, nutritious vegan creamy butternut squash soup is full of spice, warmth and flavour. Deliciously comforting, it goes down a treat on a cold day.
Today I am sharing a super easy to make recipe for creamy butternut squash soup with lentils. Butternut squash is a delicious autumnal ingredient that adds colour, goodness and lots of deliciousness to any dish and this soup demonstrates this well. It's rich and creamy, wholesome, filling, full of fibre and bursting with flavour and colour!
Creamy butternut squash soup ingredients
Apart from the butternut squash this soup also contains onion, celery stalk, garlic, ginger and a bay leaf for more flavour as well as a few aromatic spices including ground coriander and nutmeg. I also used a handful of red lentils for more substance and creaminess.
How to roast the butternut squash
There are various ways of roasting butternut squash. You could first peel and chop it up, then bake the pieces with a little drizzle of oil. I used this method in pasta with butternut squash. You could also roast the butternut squash whole until tender. This will, however, take longer than roasting squash pieces (roasting time will depend on the size of your squash). Another method involves roasting halved squash as I have done in stuffed butternut squash with quinoa and mushrooms.
For this soup I cut the butternut squash widthways into thick slices, which I then baked until they were tender and lightly browned. It was really easy to peel the slices once they were cooked. This is the fastest and easiest method of preparing roasted butternut squash I've ever come across.
Step-by-step recipe instructions
This is a pretty straightforward recipe.
1.Cut the squash widthways into thick slices (7-8). Remove the seeds and place on top of a large baking sheet lined with parchment paper. Season, drizzle over a little oil and roast in a preheated oven (220 C) for 30-40 minutes or until golden and fully cooked. Remove from the oven and peel off the skin. While your butternut squash is roasting away you can get on with preparing the soup.
2. In a large pot heat up the oil, add the bay leaf, chopped garlic, ginger, onion and celery and cook gently for 3-4 minutes until softened, stirring often.
3. Add the lentils, seasoning and spices and continue cooking for 2 more minutes stirring often.
4. Pour in about half of the stock, stir, cover and bring to the boil. Simmer for 15 minutes.
5. Remove from the heat, discard the bay leaf, add the roasted squash and more stock (still not all of it).
6. Puree until smooth. Top up with more stock if needed, adjust seasoning and serve!
Top tips
- You can roast the squash in advance and once cooled, peel and refrigerate, covered for up to 2 days.
- Add the stock gradually according to preference.
- It is important to remove the soup from the heat before adding in the butternut squash. The squash will have fully cooked in the oven so by cooking it further in the soup some of its rich flavour may be lost.
- Puree the soup using either a stick blender or high speed blender (for a super smooth and creamy consistency).
- Refrigerate leftovers for up to 3 days.
- Freeze individual portions in airtight containers.
Substitutions
- Vegetable stock: use chicken stock or water (you will have to add more seasoning into the soup if you only use water).
- Ground coriander: this can be omitted, replaced or used alongside cumin, ground allspice or paprika (sweet or smoked) as well as chilli powder.
- Celery: substitute a small piece of celery root or fennel for a hint of anise flavour.
Serving suggestions
This creamy butternut squash soup can be served with toasted pumpkin seeds or sunflower seeds, a drizzle of coconut milk/cream or a knob of butter. Delicious also with grilled ciabatta bread or croutons. Scatter freshly chopped cilantro or parsley before serving if you like.
Fan of butternut squash? Check out butternut squash coconut chicken curry with lentils.
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Keep in touch!
How has your easy roasted butternut squash soup turned out for you? Let me know in the comments below, thanks!
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Creamy Roasted Butternut Squash Soup
Equipment
- Large baking sheet
- Large pot
Ingredients
- 1 kg butternut squash cut widthways into thick slices, seeds removed
- 1 onion roughly chopped
- ½ celery stalk roughly chopped
- 2 garlic cloves roughly chopped
- 1½ tsp fresh ginger finely chopped
- ½ cup red lentils rinsed
- 1 bay leaf
- 1 tsp ground coriander
- ½ tsp ground nutmeg
- 2 tbsp olive oil plus a little more to drizzle over the squash
- 4-4½ cups vegetable stock hot, add a little less for thicker consistency
- Sea salt and pepper to taste
Instructions
- Preheat the oven to 425 F/ 220 C/ gas mark 7. Arrange the squash slices in a single layer on a large baking sheet lined with parchment paper. Season and drizzle with a little oil. Pop in the oven for 30-40 minutes or until the squash is lightly browned and fully cooked. Remove from the oven and peel off the skin. Set aside.
- Whilst the squash is in the oven prepare the soup. In a large pot heat up the oil, add the bay leaf, garlic, ginger, onion and cook for 3-4 minutes over a medium heat stirring often. Add the lentils, spices and seasoning and cook for 2 more minutes.
- Pour in 2 cups of the stock, cover and simmer gently for 15 minutes. Remove from the heat, discard the bay leaf, add in the roasted squash, more stock (still not all) and puree until smooth. Add more stock if needed, adjust seasoning as necessary and serve.
Notes
- You can roast the squash in advance and once cooled, peel and refrigerate, covered for up to 2 days.
- Spices and herbs: In addition to the spices I've used (or instead of) you could add smoked or sweet paprika, cumin and chili into this soup. Scatter freshly chopped cilantro or parsley before serving if you like.
- Add the stock gradually according to preference.
- It is important to remove the soup from the heat before adding in the butternut squash. The squash will have fully cooked in the oven so by cooking it further in the soup some of its rich flavour may be lost.
- Serve with toasted pumpkin seeds or sunflower seeds with a drizzle of coconut milk or cream. Delicious also with grilled ciabatta bread or croutons.
- Freeze individual portions in airtight containers.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about creatively simple recipes with a healthy twist, old classics with a modern take, and an occasional Polish dish thrown into the mix - all easy to make, healthy and delicious, perfect for everyday cooking. 
Oh, great! Now I have 2 soup recipes to try. As I was saying to Diann@Of Goats and Greens, I still have this huge Jarrahdale pumpkin left from Halloween. It was part of the front porch decorations, but I read it's actually a delicious variety. Thanks for co-hosting! XOXO
It was a pleasure! I also still have 2 leftover pumpkins I need to do something with ... maybe more soup ...
Wow. Thanks for sharing.
My pleasure!
This looks and sounds delicious. I love butternut squash in soup - and even better if it's roasted! I love how you've made it creamy without actually adding cream - perfect healthy comfort food! Eb x
Thanks! I think roasting the butter squash does add more flavour to this soup.
The soup looks super comforting for the cold weather here..Gorgeous color
Thanks Lathiya!
i think you are right. peeling after roasting is soooo much easier. Your butternut squash soup looks delicious.
Thanks Jacqui!
This looks so cosy and delicious!
Thank you!
Nothing beats a warm bowl of roasted butternut squash soup! So tasty and satisfying. Love the simplicity of your recipe. Thanks for sharing!
This soup sounds so rich and comforting, and definitely the ginger must add to the flavour and makes it even healthier.
Thank you! There is just a hint of ginger in this soup, but it's very nice.
I just made a different squash soup recipe for Thanksgiving... I think I just may roast the squash/pumpkin next time, as you did. .
I think roasting brings more flavour out of the squash.
I love Fall squash soup recipes, and I love the spice profile in your soup! I have to admit that I just stab my squash a few times and then nuke it in the microwave. Of course, you risk a blowout, but the squash gives you plenty of warning when it starts to squeal. 😉
Thanks Michelle , I had no idea you could microwave a squash! Must be so quick!
I make butternut soup often but hadn't thought of adding lentils or fresh ginger. what a great idea! I'll be trying this soon!
Thank you! Glad you like it 😊
Sounds rich and satisfying! Thanks for sharing at the What's for dinner party. Wishing you a blessed Thanksgiving.
Thanks, enjoy your Thanksgiving!
Looks delicious! Pinned!! Visiting from What's for Dinner
Thank you!