Simple roasted butternut squash soup with lentils

Creamy, sweet, earthy & mildly spiced, this smooth & filling squash & lentil soup is a delicious starter or even a meal in itself, served with crusty bread.

For what feels like forever I’ve been undergoing orthodontic treatment. Until now, I’ve had removable braces which I could pop in and out. They were a pest but nothing too terrible. They certainly didn’t interfere with eating. But this week, I got fixed braces

Despite my best efforts, I am now completely unable to bite or chew anything. I am surviving on yogurt, mashed banana, smoothies, and soup. Lots and lots of soup.

Roasted butternut squash and red lentil soup.

Accentuate the positive

In a way, it’s nice, because I do like soup and I don’t often make it because DH is not such a fan. Here is a perfect opportunity to indulge my soup-making ambitions.

On the subject of silver linings, this roasted squash and lentil soup is one of the most delicious soups I’ve made for ages. I probably wouldn’t have ever concocted it without the motivation of my sudden inability to chew. It is lovely and smooth and slips down a treat. 

Roasted butternut squash and red lentil soup.

I’d say this made four generous servings, but it’s sort of hard to gauge because I’m honestly eating a ton of soup right now. It’s entirely possible that if you’re just dishing up regular starter-sized portions, it will go further.

Creamy, sweet, earthy & mildly spiced, this smooth & filling squash & lentil soup is a delicious starter or even a meal in itself, served with crusty bread.

Creamy, sweet, earthy & mildly spiced, this smooth & filling squash & lentil soup is a delicious starter or even a meal in itself, served with crusty bread.

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Roasted butternut squash and red lentil soup

A lightly spiced, deliciously hearty soup, perfect for the colder months.
Course Soup
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4
Calories 247kcal
Author Helen


  • 1 medium butternut squash
  • 1 medium onion
  • 4-6 garlic cloves
  • 2 tsp cumin seeds
  • 4-5 tbsp olive oil
  • 100 g red lentils (1/2 cup)
  • 500 ml vegetable stock (2 1/4 cups)
  • Salt & pepper to taste


  • Preheat the oven to 180C (350F).
  • Peel the squash and remove the seeds. Cut the flesh into 2-3cm chunks and place in a large roasting tin.
  • Peel the onion & cut into wedges. Peel the garlic cloves and cut each one in half. Add the onions, garlic, cumin and olive oil to the tin with the squash. Pour over the olive oil and mix well to coat.
  • Roast in the preheated oven for 30-40 minutes until soft and starting to brown at the edges.
  • Meanwhile, rinse the lentils and place in a large saucepan with the stock. Bring to the boil and simmer, covered for around 20 minutes until soft.
  • Remove the vegetables from the oven, and tip everything from the roasting tin into the pan with the lentils. Add 250ml (a generous cup) boiling water and whizz using a stick blender until smooth.
  • Adjust the seasoning to taste, and serve.


Per serving: calories 247; fat 16g; protein 7g; carbs 21g

If you’re looking for more hearty and delicious soups, how about mushroom soup with freekeh, sweet and sour cabbage and tomato soup with rice, or creamy vegan courgette and potato soup.

Butternut squash & lentil soup.

I’m entering this squash & lentil soup into No Croutons Required, a vegetarian soup & salad challenge hosted by Jacqueline at Tinned Tomatoes and Lisa at Lisa’s Kitchen







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  3. I love butternut squash and red lentil soup. I add cumin to mine too! Thanks for submitting it to No Croutons Required festive round. The roundup is now live

  4. Helen @ Fuss Free Flavours

    The braces will get better, it just takes sometime to get fully used to them. Until then more of this lovely silky smooth soup.

  5. Clouds and silver linings – fab soup especially with the cumin seeds in it. Hope you can start chewing soon.

  6. Oh poor you, I can’t imagine how frustrating that must be. How long will you have to keep the braces in? The soup sounds great, I love both lentils and butternut squash so can imagine they would be great together.

    • Thanks Janice. The braces are in for another 6-12 months – I’m really hoping it’s closer to 6!! Still, it gives me a good excuse to make lots of yummy soups. Also ice-cream. So it’s not all bad 🙂

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