Can you put butternut squash in lentil soup?

Yes, and that’s exactly what this recipe does! The sweetness of the squash balances the earthy lentils perfectly.

What to add to butternut squash soup for more flavor?

Boost flavor with curry powder, cumin, or smoked paprika. Stir in coconut milk for creaminess, or roasted garlic for depth. Fresh herbs like thyme, sage, or rosemary also pair beautifully. For spice lovers, a pinch of cayenne or red pepper flakes balances the squash’s sweetness without overpowering the soup.

When should I add lentils to my soup?

Add lentils along with the broth so they cook evenly with the butternut squash. Rinse them first to remove dust and speed up cooking. Brown lentils are best here since they soften without completely breaking down, but if using red lentils, add them later to avoid mushiness and maintain a creamy yet hearty consistency.

How do I make the soup creamier?

For creaminess, puree all or most of the soup with an immersion blender. Stir in coconut milk, cream (if not vegan), or yogurt for richness. Roasting the squash before adding it to the soup also deepens flavor and thickens texture. These small tweaks make the soup velvety while keeping it nourishing and satisfying.

What grain goes well with butternut squash soup?

Quinoa , rice , couscous , and bulgur all work well in butternut squash soup. Cook grains separately and ladle the soup over, or stir directly into the pot during the last 15 minutes for a heartier texture. These grains add protein, chew, and bulk.

Can I use red lentils instead of brown?

Yes, but they’ll cook much faster (about 15 minutes) and break down more, creating a creamier soup.

What pairs best with butternut squash soup?

Pair butternut squash soup with crusty bread , homemade croutons , or grilled cheese for dipping. As a main, it complements roasted chicken , baked salmon , or pork . For a vegetarian meal, serve with a grain salad or roasted vegetables . A crisp side salad with apples or pears also balances the richness and makes the meal feel complete.

Is this soup vegan and gluten-free?

Yes, as written this butternut squash lentil soup is naturally vegan and gluten-free, making it suitable for most diets.

Can I make this soup ahead for Thanksgiving?

Absolutely! This soup can be made 1-2 days ahead and stored in the refrigerator. The flavors actually develop more as it sits. Just reheat gently on the stovetop and add a splash of broth to loosen if needed. Serve with festive garnishes like toasted pumpkin seeds or a swirl of cream for a holiday touch.

Is this soup freezer-friendly for winter meal prep?

Yes! Cool the soup completely, portion into freezer-safe containers, and freeze for up to 3 months. Thaw overnight in the fridge, then reheat on the stove with extra broth or water if it’s too thick. Freezing makes this recipe perfect for cozy winter nights when you want a warm, homemade dinner without the effort.

Butternut Squash Lentil Soup

Name: Butternut Squash Lentil Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
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 1/2 inch cubes; 1/2 teaspoon paprika; ½ teaspoon Italian seasoning; 2 tablespoons tomato paste; 5 cups vegetable broth; salt and pepper (to taste); fresh cilantro, chopped (for garnish)

Description

Enjoy a cozy bowl of butternut squash lentil soup, packed with protein, fiber, and nutrients. This hearty recipe makes the ultimate plant-based meal.

Ingredients

Scale

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 1/2 inch cubes
1/2 teaspoon paprika
½ teaspoon Italian seasoning
2 tablespoons tomato paste
5 cups vegetable broth
salt and pepper (to taste)
fresh cilantro, chopped (for garnish)

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Instructions

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. (Note: lentils do not require soaking, but this will speed up cooking).
In a large stockpot, heat olive oil over medium-high heat until hot, about 2 minutes. Add onion, garlic, carrots, and butternut squash. Sauté for 2–3 minutes until fragrant.
Stir in paprika, Italian seasoning, and tomato paste. Mix until vegetables are evenly coated.
Pour in lentils and vegetable broth, stir well, and bring to a boil. Reduce heat to low and simmer, uncovered, for 25 minutes or until lentils and squash are soft, stirring occasionally. Add more broth if needed.
Remove from heat and puree the soup with an immersion blender (all or half, depending on texture preference). Alternatively, transfer in batches to a blender. Adjust consistency as needed: if the soup is too watery, place the pot of pureed soup back on the stove and simmer uncovered over medium-low heat until desired consistency is reached, stirring occasionally. If the soup is too thick, add in some stock or water to thin it out.
Stir in salt and pepper to taste. Garnish with fresh cilantro and serve warm.

Notes

Slow cooker instructions: Add all ingredients (except cilantro) to the slow cooker and stir well. Cook on low for 6–8 hours or on high for 3–4 hours until lentils and squash are tender. Use an immersion blender to puree the soup directly in the slow cooker to your desired consistency. Season with salt and pepper, garnish with cilantro, and serve.

Instant pot instructions: Set the Instant Pot to sauté mode and heat olive oil. Add onion, garlic, carrots, and butternut squash and sauté for 2–3 minutes. Stir in paprika, Italian seasoning, and tomato paste. Add lentils and broth, then close and seal the lid. Cook on High Pressure for 12 minutes, then allow a 10-minute natural release before venting. Use an immersion blender to puree the soup, season, and serve.

How to store: Store in an airtight container in the refrigerator for up to 5 days.

How to reheat: Warm on the stovetop over medium heat or in the microwave, stirring occasionally. Add a splash of broth or water if it thickens too much.

How to freeze: Freeze cooled soup in freezer-safe containers or bags for up to 3 months. Thaw overnight in the fridge before reheating.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American