This creamy butternut squash lentil soup is full of flavour, warmth and goodness. Deliciously comforting, it's super simple to put together and made using a handful of ingredients.
This butternut squash lentil soup is a delicious autumnal dish, simple in its choice of ingredients as well as method.
This creamy butternut squash and lentil soup 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 quite a lot!
The lentil pairs beautifully with the butternut squash, making this soup rich, satisfying and incredibly creamy.
Butternut squash lentil soup ingredients and substitutions
- Butternut squash: weigh before peeling.
- Red lentil.
- Red onion: I used it for its sweet flavour, but you can use another onion variety.
- Garlic.
- Spices.
- Stock: either vegetarian or chicken will work.
- Olive oil.
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 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.
1.Preheat the oven to 425 F/ 220 C/ gas mark 7. Slice the butternut squash widthways into approx. 1'' thick slices, remove the seeds and place on top of a large baking sheet lined with parchment paper. Season 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.
Top tip
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. I thoroughly recommend roasting it beforehand.
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. Red lentils add creaminess, which is important in this roasted butternut squash soup.
Step-by-step recipe instructions
While your butternut squash is roasting away you can get on with preparing the soup.
1.In a medium size 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 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. Remove from the heat and add in the roasted butternut squash.
4. Puree the soup until velvety smooth. Top up with the remaining stock if needed and serve!
Serving suggestions
This creamy butternut squash and 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. Scatter freshly chopped cilantro or parsley before serving if you like.
Top tips
- You can roast the squash in advance and once cooled, peel and refrigerate, covered for up to 2 days.
- You can also roast peeled and cubed (rather than sliced) butternut squash. (I used this method in my butternut squash chili recipe).
- You shouldn't need to add any salt into this soup (the stock provides enough salt).
- 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).
- 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 for up to 3 months.
Related recipes
- Butternut Squash Chicken Curry with Lentils
- Pasta with Chunky Roasted Butternut Squash
- Creamy Spiced Pumpkin Carrot Soup
Check out also this collection of creamy vegan soups!
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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Simple Butternut Squash Lentil Soup
Equipment
- Large baking sheet
- Medium size pot
Ingredients
- 800-900 grams butternut squash weigh before cutting
- 110 grams red lentils rinsed
- 1 onion finely chopped
- 1 garlic clove finely chopped
- ⅔ teaspoon ground coriander and paprika each
- ⅓ teaspoon ground cumin and onion granules each
- ¼ teaspoon cayenne pepper
- 1 tablespoon olive oil plus a little to drizzle over the squash
- 800 millilitres stock hot, vegetable or chicken, made with 1½ stock cubes
Instructions
- Prepare the butternut squash. Preheat the oven to 425 F/ 220 C/ gas mark 7. Slice the butternut squash widthways into approx. 1'' thick slices, remove the seeds and place on top of a large baking sheet lined with parchment paper. Season and brush with a little oil.
- 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.
- While your butternut squash is roasting away you can get on with preparing the soup. 1.In a medium size pot heat up 1 tablespoon of oil, add the garlic and onion and cook gently for 3-4 minutes until softened, stirring often.
- 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.
- Remove from the heat and add in the roasted butternut squash. Puree the soup until velvety smooth. Top up with the remaining stock if needed and serve!
Notes
- You can roast the squash in advance and once cooled, peel and refrigerate, covered for up to 2 days.
- You can also use peeled and cubed (rather than sliced) butternut squash.
- You shouldn't need to add any salt into this soup (the stock provides enough salt).
- 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).
- 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 for up to 3 months.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
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!