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Butternut Squash Lentil Soup Recipe

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4.2 from 33 reviews

  • Author: Ezabella
  • Total Time: 45 minutes
  • Yield: 4-6 servings
  • Diet: Vegan

Description

This cozy and nutritious Butternut Squash Lentil Soup recipe features tender brown lentils and rich butternut squash simmered with aromatic spices and vegetables. It’s an easy vegan dish that’s perfect as a hearty meal or comforting lunch, packed with protein, fiber, and vibrant flavors. The soup can be served smooth or chunky depending on your texture preference, garnished with fresh cilantro for a refreshing finish.

Ingredients

Soup Ingredients

  • 1 cup brown lentils, dry
  • 2 tablespoons extra virgin olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, finely chopped
  • 2 medium carrots, diced
  • 3 cups butternut squash, cut into ½ inch cubes
  • ½ teaspoon paprika
  • ½ teaspoon Italian seasoning
  • 2 tablespoons tomato paste
  • 5 cups vegetable broth
  • Salt and pepper, to taste

Garnish

  • Fresh cilantro, chopped

Instructions

  1. Prepare Lentils: Add lentils to a large bowl, sort out any debris, and rinse well. Cover with boiling water and let sit for 10 minutes to soften slightly. Rinse and drain again and set aside. This step helps speed up cooking but is optional.
  2. Sauté Vegetables: In a large stockpot, heat olive oil over medium-high heat until hot, about 2 minutes. Add diced onion, chopped garlic, diced carrots, and cubed butternut squash. Sauté for 2-3 minutes until fragrant and slightly softened.
  3. Add Spices and Tomato Paste: Stir in paprika, Italian seasoning, and tomato paste. Mix until the vegetables are evenly coated with the seasonings and paste.
  4. Cook Soup: Pour in the drained lentils and vegetable broth, give everything a good stir, and bring to a boil. Once boiling, reduce heat to low and simmer uncovered for about 25 minutes or until the lentils and squash are tender. Stir occasionally and add more broth if the soup becomes too thick.
  5. Puree Soup: Remove the pot from heat and use an immersion blender to puree all or half of the soup depending on your desired texture. Alternatively, transfer the soup in batches to a blender. Adjust the consistency by simmering longer to thicken or adding broth or water to thin the soup.
  6. Season and Serve: Stir in salt and pepper to taste. Garnish with freshly chopped cilantro and serve the soup warm.

Notes

  • Soaking lentils is optional but helps reduce cooking time and aids digestion.
  • You can adjust the amount of broth to get your preferred soup consistency.
  • For a creamier texture, puree the entire soup; leave some chunks if you prefer more bite.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
  • Try adding a splash of coconut milk or a squeeze of lemon juice for extra depth of flavor.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Find it online: https://kitchenloving.com/butternut-squash-lentil-soup-recipe/