Butternut Squash and Lentil (Printer View)

Hearty roasted squash and red lentils simmered with warming spices for a creamy, nourishing bowl.

# What You'll 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

# Method Steps:

01 - Preheat the oven to 400°F. Toss the 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 the remaining 1 tablespoon olive oil over medium heat. Add the diced onion and sliced carrots, cooking for 5 minutes until softened.
03 - Add the minced garlic, ground cumin, ground coriander, ground turmeric, ground cinnamon, and chili flakes if using. Cook for 1 minute until fragrant.
04 - Add the rinsed red lentils to the pot and stir to coat thoroughly with the spiced oil mixture.
05 - Add the roasted butternut squash and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes until the lentils become soft and break down slightly.
06 - Remove from heat. Use an immersion blender to blend the soup until smooth, or leave it slightly chunky according to preference.
07 - Stir in the lemon juice and adjust seasoning with additional salt and pepper as needed.
08 - Ladle the soup into bowls and garnish with chopped fresh cilantro or parsley.

# Expert Advice:

01 -
  • It tastes like it took hours but comes together in under an hour, which is basically kitchen magic.
  • The spices hit differently when you toast them—your whole kitchen smells like a cozy secret.
  • One pot does most of the work, leaving you time to pour a cup of tea and breathe.
02 -
  • If you skip roasting the squash and just throw raw cubes in the pot, you lose that deep, caramelized sweetness—it's the difference between ordinary and unforgettable.
  • Red lentils are soft and quick, but if you use yellow split peas instead, give them an extra 10 minutes and stir more often.
03 -
  • If you don't have an immersion blender, carefully transfer the soup in batches to a regular blender, but let it cool slightly first so it doesn't explode on you.
  • Buy pre-cubed butternut squash if peeling and cutting feels daunting—your hands will thank you, and the flavor is exactly the same.
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