Thick and hearty, this butternut squash + red lentil soup is made with just 5 ingredients, plus oil, salt & pepper, and SO easy to make! I thought this soup was going to be a completely ho-hum recipe, especially with such minimal ingredients, but I was pleasantly surprised because it was delicious!
I should have remembered butternut squash doesn’t need much from my last recipe, Roasted Butternut Squash Soup. It’s been awhile since I’ve made butternut squash soup and unlike my last one, this one with lentils included makes it very filling on it’s own.
This truly is a simple recipe, from the ingredients to prepping and cooking. Peeling the squash is the hardest part, and really it’s not so bad. No need to roast your butternut squash either, simply make your soup in one big pot.
Planning on meal prepping? This butternut squash + red lentil soup can be made ahead of time and reheated when ready serve! Keep it stored in the refrigerator for up to 1 week, or freeze for up to 2 months.
All together, the flavors are perfect for fall. This would be a colorful and delicious starter soup for the holiday table too!
Butternut Squash
Butternut squash with its sweet flavored, brightly colored flesh is a great source of omega 3s and beta-carotene. It’s also an excellent source of various vitamins like vitamin A, C & B-6 and trace elements such as manganese, copper, potassium and folate. When available, enjoy the winter squash often. See all recipes on TSV using Butternut Squash!
Lentils
As a vegan, I’m always doing my best to add in high protein plant-based sources when I can, the addition of lentils are perfect for that while adding extra thickness to the overall soup. Lentils of all color should be a part of any heart healthy diet. Here you can find all recipes on TSV using Lentils!
Sage
The addition of sage is perfect for the fall season and holds its own health benefits, like boosting brain function and working as an anti-inflammatory. Two great reasons to add this herb wherever you can! Find all recipes on TSV using Sage.
How To Make Butternut Squash + Red Lentil Soup
What you’ll need
- 2 tablespoons olive oil or 1/4 cup water (for water saute)
- 1 medium yellow onion
- 1 large butternut squash
- 1 1/2 cups red lentils
- 2 teaspoons dried sage or 2 tablespoons fresh minced
- 7 cups vegetable broth or water
- mineral salt & white or fresh cracked pepper
Recipe Tips & Suggestions
- Keep in mind the smaller you chop your butternut squash, the quicker it will cook.
- Add in chopped carrots, about 2 large, if you like.
- Feel free to enjoy this soup without blending. Or use a potato masher instead of pureeing, this will add some creaminess while still leaving a little chunkiness.
- Only use red lentils with this recipe. Using other lentils will turn the soup a muddy color, and other lentils take longer to cook. If you can’t find red lentils at your local grocery store, try ordering them online.
- This soup is meant to be thick but feel free to add a tad more water to thin it out if you like.
Put it all together
- Cook soup: Saute the onions, add the sage and squash and cook a few minutes stirring occasionally. Add lentils, broth and salt & pepper, bring to a boil, cover, reduce heat and simmer for 30 minutes, will be done when squash is fork tender and lentils are soft.
- Puree: Once soup has slightly cooled, puree using an immersion blender or food processor (this latter method may take two or three batches to complete). Add extra liquids as needed for desired thickness.
And that’s it, colorful, hearty and delicious butternut squash + lentil soup, made easy and healthy!
More ways To Use Butternut Squash
You can never have too ways to use this flavorful squash. Give these butternut squash recipes a try, you just may find a new favorite for the meal rotation!
- Autumn Wheat Berry + Butternut Squash Salad
- Roasted Butternut Squash + Beans & Barley Bowl
- Creamy Butternut Squash Pasta Sauce
- See all Butternut Squash recipes on TSV!
BUTTERNUT SQUASH + RED LENTIL SOUP
Rich in protein and lightly flavored with sage, this one pot soup is so healthy, easy and simple. Can be made a day or two ahead and reheated as needed.
- Prep Time: 10 min
- Cook Time: 35 min
- Total Time: 45 minutes
- Yield: Serves 4 - 6
- Category: Soup
- Cuisine: Vegan
Ingredients
- 2 tablespoons olive oil or 1/4 cup water (for water saute)
- 1 medium yellow onion, diced
- 1 large butternut squash, cubed (about 8 cups)
- 1 1/2 cups red lentils
- 2 teaspoons dried sage or 2 tablespoons fresh minced
- 7 cups vegetable broth or water (or combo)
- mineral salt & white or fresh cracked pepper, to taste
Instructions
Cook soup: In a large dutch oven or stock pot, heat oil/water over medium high heat, add onions and saute for about 5 minutes, or until soft. Add sage and squash and cook a few minutes stirring occasionally. Add lentils, broth and salt & pepper, bring to a boil, cover, reduce heat to low and simmer for about 30 minutes, until squash is fork tender and lentils are soft.
Puree: Once ready and slightly cooled, puree soup using your preferred method. Use an immersion blender and puree soup right in the pot until desired consistency. Or you can puree in your blender or food processor, this method may take two or three batches to complete. Add extra liquids as needed for desired thickness.
Serve topped with pine nuts and chopped sage if you like, fresh cracked pepper would also be great.
Serves 4 – 6
NOTES:
I used half water, half broth for this recipe. I use Better Than Bouillon paste, about 1 heaping teaspoon with 3 1/2 cups water. I find that’s plenty of flavor and my soup was great. If not using vegetable broth, I might suggest adding a half teaspoon or so of garlic powder, onion powder and maybe a smidge of coriander to bring some extra flavors to the soup.Keep in mind the smaller you chop your butternut squash, the quicker it will cook. Try to keep them around 3/4″ or smaller.
Add in chopped carrots, about 2 large, if you like.
You may just as well enjoy this soup without blending. Or you may like to use a potato masher instead, this will add some creaminess while still leaving some chunkiness.
Only red lentils will work with this recipe. For one, the color would be altered making it look muddied. Secondly, other lentils take longer longer to cook. If you can’t find red lentils at your local grocery store, try ordering them online.
Try using this as a pasta sauce or serve with a serving of rice.
This can be made a day or two ahead and reheated when ready to serve.
Leave a Reply