Save As the days grow shorter and a crisp chill fills the air, there is nothing quite as comforting as a warm, nourishing bowl of soup. This Butternut Squash and Lentil Soup is a vibrant, velvety masterpiece that brings together the sweetness of roasted vegetables with the earthy goodness of red lentils. Perfectly balanced with warming spices, it is a healthy and satisfying meal that feels like a cozy hug in a bowl.
Save The secret to the depth of this soup lies in the careful layering of flavors. By roasting the butternut squash first, we unlock its natural sweetness, which is then enhanced by a blend of cumin, coriander, and a subtle hint of cinnamon. Smoked paprika adds a delicate earthiness that makes every spoonful feel rich and complex.
Ingredients
- Vegetables: 1 medium butternut squash (about 2 lbs / 900 g), peeled, seeded, and cubed; 2 medium carrots, peeled and sliced; 1 large onion, chopped; 3 cloves garlic, minced.
- Legumes: 3/4 cup (140 g) red lentils, rinsed.
- Liquids: 4 cups (1 L) vegetable broth; 1 cup (240 ml) water; 2 tbsp olive oil.
- Spices & Seasonings: 1 tsp ground cumin; 1/2 tsp ground coriander; 1/2 tsp smoked paprika; 1/4 tsp ground cinnamon; 1/4 tsp cayenne pepper (optional); Salt and black pepper to taste.
- Garnish: Fresh cilantro or parsley, chopped; Coconut cream or plant-based yogurt swirl.
Instructions
- Step 1
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Step 2
- Toss the butternut squash cubes with 1 tbsp olive oil, salt, and pepper. Spread evenly on the baking sheet and roast for 25–30 minutes, until golden and tender.
- Step 3
- Meanwhile, heat 1 tbsp olive oil in a large pot over medium heat. Add the onion and carrots; sauté for 5–7 minutes until softened.
- Step 4
- Add garlic, cumin, coriander, paprika, cinnamon, and cayenne (if using). Sauté for 1 minute until fragrant.
- Step 5
- Stir in the roasted squash, red lentils, vegetable broth, and water. Bring to a boil, then reduce to a simmer. Cook uncovered for 20 minutes, until lentils and vegetables are very soft.
- Step 6
- Remove from heat. Use an immersion blender (or transfer in batches to a blender) to puree the soup until smooth and creamy.
- Step 7
- Return the soup to low heat; adjust seasoning with salt and pepper to taste. If too thick, add a bit more water or broth.
- Step 8
- Ladle into bowls and garnish with cilantro or parsley and a swirl of coconut cream or yogurt, if desired.
Zusatztipps für die Zubereitung
For an extra layer of flavor and a touch of brightness, stir in a fresh squeeze of lemon juice just before serving. This acidity helps to cut through the richness of the squash and lentils.
Varianten und Anpassungen
If you prefer an even richer, more indulgent texture, stir in a splash of coconut milk during the final heating phase. This adds a subtle tropical creaminess that pairs perfectly with the smoked paprika and cinnamon.
Serviervorschläge
This hearty soup is best enjoyed alongside a side of crusty artisan bread or warm naan, which are perfect for soaking up every last drop of the velvety broth.
Save Whether you are looking for a healthy lunch or a cozy dinner, this Butternut Squash and Lentil Soup is a versatile dish that never fails to impress. Its beautiful golden hue and aromatic spice profile make it a true seasonal favorite that you'll want to make again and again.
Recipe FAQ
- → Can I use other types of lentils?
Red lentils work best because they break down during cooking, creating that naturally creamy texture. Green or brown lentils hold their shape and won't puree as smoothly. If you only have other varieties, you'll need to blend longer and may have a slightly grainier consistency.
- → Do I have to roast the squash first?
Roasting concentrates the natural sugars and adds depth of flavor that you can't achieve by simmering alone. However, you can skip roasting and add raw cubed squash directly to the pot—just increase the simmering time by about 10-15 minutes until everything is tender.
- → How long does this keep in the refrigerator?
This soup stores beautifully for 4-5 days in an airtight container in the refrigerator. The flavors continue to develop and meld together, often making it even more delicious the next day. Reheat gently on the stovetop, adding a splash of water or broth if it has thickened.
- → Can I freeze this soup?
Absolutely! This freezes exceptionally well for up to 3 months. Let it cool completely before transferring to freezer-safe containers, leaving some room for expansion. Thaw overnight in the refrigerator and reheat on the stovetop, stirring occasionally and adding liquid if needed.
- → What can I serve alongside this soup?
Crusty bread, naan, or garlic bread are perfect for dipping. A simple green salad with vinaigrette adds freshness to balance the rich soup. You could also serve with roasted vegetables or a grain bowl for a more substantial meal.
- → How can I make this soup even creamier?
Stir in a splash of full-fat coconut milk, heavy cream, or plant-based yogurt after pureeing. You can also blend in a cooked potato or add a few cashews while simmering for extra richness without dairy.