Butternut Squash and Lentil Soup (Printable)

Warming vegan soup with roasted butternut squash, red lentils, carrots, and aromatic spices in 55 minutes.

# What You'll Need:

→ Vegetables

01 - 2 lbs butternut squash, 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 - 1/2 lemon, juiced
15 - Fresh cilantro or parsley, chopped for garnish

# Steps:

01 - Preheat the 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 soup pot, heat remaining 1 tablespoon olive oil over medium heat. Add onion and carrots; sauté for 5 minutes until softened
04 - Add minced garlic, cumin, coriander, turmeric, cinnamon, and chili flakes if using. Cook for 1 minute until fragrant
05 - Add rinsed red lentils and stir to coat evenly with the spiced oil mixture
06 - Add roasted butternut squash and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes until lentils are soft
07 - Remove from heat. Use an immersion blender to puree 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

# Chef’s Tips:

01 -
  • It comes together in under an hour and somehow tastes like you've been simmering it all day.
  • The roasted squash develops this caramelized sweetness that balances the earthy lentils and warm spices in ways that feel almost unexpected.
  • One pot becomes a complete meal that feels nourishing without any fuss or fancy techniques.
02 -
  • Roasting the squash is not optional—it's the difference between a soup that tastes like vegetables and broth, and one that tastes like it knows exactly what it's doing.
  • If your lentils don't seem soft after 15 minutes, give them a few more minutes; older lentils can take longer, and you want them fully broken down for the best texture.
03 -
  • Don't skip blooming your spices in the oil—this one minute makes the difference between a soup that tastes like spiced broth and one that tastes genuinely complex.
  • If you're uncertain about the texture, blend half the soup and leave half chunky, giving you the best of both worlds and the option to adjust based on preference.
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