The Lentil Butternut Squash Soup is a filling, comforting, healthy and easy soup that… can be made in less than 30 minutes!! Made with beluga and red lentil stew, roasted tomatoes and butternut squash.
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Simply Lentil Butternut Squash Soup Recipe highlights
As we approach the weekend – and it seems like it’s getting cold – I have a fabulous recipe for you: Lentil Butternut Squash Soup!
You may agree that there is nothing more comforting than a bowl of lentils, especially on a cold or rainy day. The beauty of this stew is also how simply It is.
There is a many flavors and a a lot of nutrition in a simple lentil stew. lenses are Less fat And rich in protein and fiber. But they have the added benefit; Unlike other legumes, they cook very quickly. This makes them perfect for a quick and tasty weeknight dinner.
I love all the different spices in this soup! This combination is a goalkeeper. They made my lenses taste better, smell better and no doubt I’ve impressed my family with the new flavor.
So next time you need an inexpensive and filling meal, I invite you to try this easy recipe the whole family will love.
Ingredients you need, substitutions and notes
Please check the recipe card at the bottom of the post for exact amounts and detailed instructions (scroll down).
- Oil: You can use olive oil, canola, or any other oil of your choice.
- Vegetables: You will need onions, garlic, mini peppers, and butternut squash.
- Canned tomatoes: I used Hunt’s® Fire Roasted Tomatoes.
- Lenses: You will need black beluga lentils and split red lentils. These black lentils are called beluga because of their resemblance to caviar. They have a warm, nutty taste and keep their shape even after prolonged cooking. On the other hand, the red lentils, also known as red split lentils, are the cutest of the lentils – at least for me! They lose their firm consistency as they cook and become a bit mushy. You can find beluga lentils at gourmet specialty stores like Whole Foods or here.
- chicken soup: Homemade or store-bought. I recommend using low-sodium broth. Use vegetable broth for a vegetarian version.
- Spices & Spices: You will need ground cumin, dry oregano, smoked paprika, turmeric, bay leaf, salt, and black pepper.
- Coriander: This is for garnish, so optional. You can use fresh parsley if you like.
How to make Lentil Butternut Squash Soup step by step
Please check the recipe card at the bottom of the post for exact amounts and detailed instructions (scroll down).
- Sweat the vegetables
Heat the olive oil in a large saucepan over medium-high heat. Add the onions, garlic and peppers. Cook for 3-5 minutes or until tender. Add tomatoes and cook for another 3 minutes.
- Add lentils and the rest of the ingredients
Stir in the uncooked lentils and chicken broth. Then add all the spices, bay leaf, salt and pepper; mix well to incorporate.
- Cook
Bring to a boil, then add butternut squash. Reduce heat to medium-low and simmer uncovered for 30 minutes or until lentils are tender. Remove from the heat and sprinkle with fresh coriander if needed. Serve and enjoy!
Recipe tips & variations
Vegetarian. Use vegetable broth for a vegetarian version.
Butternut Squash. You can substitute red or Yukon Gold potatoes for the butternut squash.
Lenses. You can use black, red, green, brown, or yellow lentils for this recipe, although the color of the soup will change depending on your choice.
meat lover. If you want to add extra protein to the soup, you can add some chopped sausage or smoked pork chops (our favorite) while searing the veggies.
Sharp. For some spiciness, you can add some finely chopped jalapeño or serrano pepper. Or substitute black pepper for cayenne pepper.
A squirt of fresh lemon juice when serving takes this soup to the next level!
Storage and Freezing Instructions
Store lentil soup in the fridge for up to 5 days. It also freezes 100% perfectly for 3 months. Reheat in the microwave or in a saucepan over the stove.
progress. You can make this soup up to 2 days in advance. To serve, simply heat in a saucepan on the stove.
frequently asked Questions
nope! You add the dried lentils and cook everything together. You don’t have to soak them either.
Technically you can, but the texture of the soup will be too mushy. I highly recommend using dried lentils; They cook in no time and taste 10x better.
Absolutely! You can do it up to 2 days in advance. Keep the soup in the fridge and simply reheat it on the stovetop in a saucepan to serve.
More recipes you will love!
Recipe card 📖
Lentil Butternut Squash Soup
Lentil and Roasted Tomato Stew – A filling, comforting, healthy and just about perfect beluga and red lentil stew with roasted tomatoes and butternut squash that can be made in under 30 minutes!!
instructions
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Heat the olive oil in a large saucepan over medium-high heat. Add the onions, garlic and peppers. Cook for 3-5 minutes or until tender. Add tomatoes and cook for another 3 minutes.
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Stir in the uncooked lentils and chicken broth. Then add all the spices, bay leaf, salt and pepper; mix well to incorporate. Bring to a boil, then add butternut squash. Reduce the heat to medium-low and simmer, uncovered, for 30 minutes or until the lentils are tender.
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Remove from the heat and sprinkle with fresh coriander if needed. Serve and enjoy!
Save on computer Lentil soup up to 5 days in the refrigerator. It also freezes 100% perfectly for 3 months. Reheat in the microwave or in a saucepan over the stove.
progress. You can make this soup up to 2 days in advance. To serve, simply heat in a saucepan on the stove.
Recipe tips & variations:
- Vegetarian. Use vegetable broth for a vegetarian version.
- Butternut Squash. You can substitute red or Yukon Gold potatoes for the butternut squash.
- Lenses. You can use black, red, green, brown, or yellow lentils for this recipe, although the color of the soup will change depending on your choice. You can find beluga lentils at gourmet specialty stores like Whole Foods or here.
- meat lover. If you want to add extra protein to the soup, you can add some chopped sausage or smoked pork chops (our favorite) while searing the veggies.
- Sharp. You can add some finely chopped jalapeño or serrano pepper for a little heat. Or substitute black pepper for cayenne pepper.
- A squirt of fresh lemon juice when serving takes this soup to the next level!
★ did you make this recipe Don’t forget to leave a star rating below!
Please note that nutritional information is a rough estimate and may vary depending on the products used.
Nourishment
Calories: 288kcalCarbohydrates: 37GProtein: 13GFat: 10GSaturated Fatty Acids: 1GSodium: 1218mgPotassium: 533mgFiber: 12GSugar: 6GVitamin A: 6559ieVitamin C: 80mgCalcium: 102mgIron: 5mg
Disclosure: This is a compensated campaign in partnership with Hunt’s® Tomato Sauce and Latina Bloggers Connect.
This recipe was originally published in October 2014. The recipe remains the same, but more hints, tips, photos and information have been added to the February 2023 post to make it as helpful as possible!