There’s nothing more comforting on a crisp autumn day than a warm bowl of soup, and this Butternut Squash Lentil Soup is the perfect recipe to cozy up with. Packed with healthy ingredients, vibrant flavors, and a creamy texture, this soup is not only satisfying but also simple to make. Whether you’re a busy professional, a student, or someone who simply loves nourishing meals, this recipe will quickly become a favorite in your fall cooking repertoire.
Why You Will Love This Butternut Squash Lentil Soup Recipe
There are countless reasons why this Butternut Squash Lentil Soup stands out. First, it’s incredibly nutritious, combining protein-rich lentils with the natural sweetness of butternut squash. The combination creates a creamy, hearty soup without needing any cream or dairy, making it entirely vegan.
Secondly, it’s super easy to make, perfect for weeknight dinners or meal prep for the week ahead. Even if you’re a beginner in the kitchen, this recipe guides you step by step, ensuring a delicious outcome every time.
Finally, this soup is versatile and customizable. You can spice it up with extra paprika or chili flakes, add a splash of coconut milk for creaminess, or top it with fresh herbs like parsley or cilantro for extra flavor and color. Plus, the leftovers taste even better the next day, making it a practical comfort food for busy lives.
Ingredient Notes for the Best Butternut Squash Lentil Soup
To make this soup truly shine, choosing the right ingredients is key:
- Lentils: Red or brown lentils work best. Red lentils cook faster and create a creamier texture, while brown lentils hold their shape a little more.
- Butternut squash: Fresh is ideal, but frozen diced butternut squash works perfectly too. Its natural sweetness balances the earthy flavor of lentils.
- Vegetables: Onion, garlic, carrot, and celery form the aromatic base of the soup. They add depth of flavor and subtle sweetness.
- Spices: Turmeric, paprika, and cumin add warmth and a rich golden color. Feel free to adjust according to your taste preferences.
- Vegetable broth: Using a good-quality vegetable broth enhances the flavor, but water works in a pinch.
- Finishing touches: A squeeze of lemon juice brightens the flavors, while fresh herbs add freshness.
Step-by-Step Instructions to Make Butternut Squash Lentil Soup
Here’s how to make this cozy fall soup, step by step:
- Prepare your ingredients: Dice the butternut squash, carrot, and onion. Mince the garlic and chop the celery if using. Rinse the lentils under cold water.
- Sauté the aromatics: In a large pot, heat olive oil over medium heat. Add the onion, garlic, and celery, and sauté for 3–4 minutes until fragrant and soft.
- Add the vegetables: Stir in the carrot and butternut squash. Cook for another 5 minutes, stirring occasionally.
- Add spices: Sprinkle in turmeric, paprika, cumin, salt, and pepper. Stir to coat the vegetables evenly and release the aroma of the spices.
- Add lentils and broth: Pour in the rinsed lentils and vegetable broth. Bring to a boil, then reduce the heat and simmer for 25–30 minutes, until the lentils and squash are tender.
- Blend the soup (optional): For a creamier texture, use an immersion blender to partially blend the soup. Leave some lentils and vegetables whole for added texture.
- Finish with lemon juice: Stir in the lemon juice just before serving to enhance the flavors and add a subtle brightness.
- Serve: Ladle into bowls, garnish with fresh parsley or cilantro, and enjoy!
Recipe Tips for the Perfect Butternut Squash Lentil Soup
- Check the consistency: If the soup is too thick, add more vegetable broth or water. If too thin, simmer a few extra minutes to reduce.
- Enhance flavor: For extra depth, sauté a pinch of smoked paprika or a splash of soy sauce.
- Make it creamy: Add coconut milk or cashew cream for a rich, silky texture.
- Meal prep friendly: This soup keeps well in the fridge for up to 4 days and freezes beautifully for up to 3 months.
Serving Suggestions
This soup pairs wonderfully with simple, wholesome sides:
- Whole-grain bread or sourdough toast
- Chickpea flatbread or crackers
- Avocado slices or a sprinkle of roasted pumpkin seeds for extra texture
- Fresh herbs like parsley, cilantro, or chives
It’s also great as a starter for a larger autumn meal or served as a cozy lunch alongside a simple salad.
Storing Tips
- Refrigeration: Store in an airtight container in the fridge for up to 4 days.
- Freezing: Cool completely before freezing. Store in freezer-safe containers or bags for up to 3 months.
- Reheating: Warm gently on the stove or in the microwave, adding a splash of water or broth if needed.
Frequently Asked Questions
1. Can I use canned lentils instead of dry?
Yes! Reduce the cooking time significantly, as canned lentils are already cooked. Add them in the last 10 minutes of cooking.
2. Can I use frozen butternut squash?
Absolutely! Just adjust the cooking time slightly, as frozen squash may soften faster.
3. Is this soup vegan?
Yes! It’s completely plant-based and naturally gluten-free.
4. Can I make this soup spicy?
Definitely! Add a pinch of chili flakes, cayenne, or even some chopped fresh chili to taste.
5. Can I make this soup in a slow cooker?
Yes. Sauté the aromatics first, then transfer all ingredients to a slow cooker. Cook on low for 4–6 hours or high for 2–3 hours.
Essential Equipment
- Large pot or Dutch oven
- Cutting board and knife
- Measuring cups and spoons
- Immersion blender (optional, for creamy texture)
- Wooden spoon or spatula
This Butternut Squash Lentil Soup is the ultimate cozy comfort food for fall. It’s healthy, flavorful, and easy to prepare, making it perfect for anyone looking to enjoy a warm, nourishing meal. The combination of lentils and butternut squash provides a creamy texture and satisfying taste that you’ll want to make again and again.
By following this recipe, you’ll have a delicious fall soup that’s perfect for family dinners, meal prep, or a simple cozy night in.
I’d love to hear from you! 🌿
- Have you tried this Butternut Squash Lentil Soup?
- Do you add any special spices or toppings?
- What’s your favorite cozy fall recipe?
Share your thoughts and variations in the comments below – I read every single one!
For daily inspiration and behind-the-scenes recipe ideas, follow me on Instagram: @healthy.living.enthusiast
Butternut Squash Lentil Soup
Warm, cozy, and full of flavor, this Butternut Squash Lentil Soup is the perfect fall comfort food. Easy to make, healthy, and creamy, it’s ideal for weeknight dinners or meal prep. 🥣🍂
Ingredients
- 1 cup dry lentils (red or brown)
- 2 cups butternut squash, diced
- 1 carrot, diced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 stalk celery (optional, for extra flavor)
- 1 tsp turmeric
- 1 tsp paprika
- ½ tsp ground cumin
- Salt and black pepper, to taste
- 1 tbsp olive oil or coconut oil
- 4 cups vegetable broth (or water)
- Juice of ½ lemon
- Fresh parsley or cilantro, for garnish
Instructions
- Heat the oil in a large pot over medium heat.
Add the onion, garlic, and celery. Sauté 3–4 minutes until softened. - Add the carrot and butternut squash and cook another 5 minutes, stirring occasionally.
- Stir in the spices – turmeric, paprika, cumin, salt, and pepper. Mix well to release the flavors.
- Add the lentils and vegetable broth. Bring to a boil, then reduce heat and simmer 25–30 minutes until the lentils and squash are tender.
- Partially blend with an immersion blender if you want a creamier texture, leaving some lentils whole for texture.
- Add the lemon juice at the end for freshness and brightness.
- Serve warm, garnished with fresh parsley or cilantro 🌿
Notes
- Partially blend for texture: Blend half of the soup for a creamy consistency while leaving some lentils and vegetables whole.
- Adjust seasoning: Taste before serving and add extra salt, pepper, or spices like paprika or cumin to enhance the flavor.
- Add freshness at the end: Stir in lemon juice and fresh herbs like parsley or cilantro just before serving to brighten the soup.
