Butternut Squash and Lentil (Printable)

Creamy roasted butternut squash and red lentils blended with warming spices for a comforting, nourishing bowl.

# 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

# Step-by-Step:

01 - Preheat oven to 400°F. 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.
02 - In a large pot, heat remaining 1 tablespoon olive oil over medium heat. Add onion and carrots; sauté for 5 minutes until softened.
03 - Add minced garlic, cumin, coriander, turmeric, cinnamon, and chili flakes if using. Cook for 1 minute until fragrant.
04 - Add rinsed lentils and stir to coat with spiced oil mixture.
05 - Add roasted butternut squash and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes until lentils are tender.
06 - Remove from heat. Use an immersion blender to blend the soup until smooth, or leave it slightly chunky if preferred.
07 - Stir in lemon juice and adjust seasoning with salt and pepper to taste.
08 - Ladle into bowls and garnish with chopped cilantro or parsley.

# Expert Suggestions:

01 -
  • The roasted butternut develops this caramelized sweetness that balances perfectly with the earthiness of red lentils, creating layers of flavor you simply cant get from boiling everything together.
  • Its deceptively filling without being heavy, so you feel nourished without that uncomfortable stuffed feeling that follows so many winter meals.
02 -
  • Dont rush the roasting step by increasing the oven temperature, as I learned when I was running late for dinner guests once and ended up with burnt exteriors and undercooked centers.
  • The soup actually tastes better the next day after the spices have had time to fully incorporate, so consider making it ahead and simply reheating when needed.
03 -
  • If your immersion blender isnt powerful enough for the squash, remove about a third of the solid ingredients and blend them separately in a standard blender before returning to the pot.
  • The spice measurements are actually perfect for a double batch too, so dont automatically double the spices if scaling up the recipe unless you prefer a very pronounced spice profile.
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