Creamy, sweet, earthy and mildly spiced, this smooth and filling squash and red 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.
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.
And 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.
Ingredients for butternut squash and red lentil soup
This soup is very easy to make, and only has a few ingredients. However, roasting the squash, onions and garlic really intensifies their flavours and makes this soups really delicious.
To make a pot of squash and lentil soup yourself, you’ll need:
- Butternut squash – of course!
- Onions for their wonderful savoury flavour.
- Garlic – makes everything more delicious.
- Cumin seeds – for an earthy, spicy flavour.
- Olive oil – adds richness to the soup.
- Red lentils – it wouldn’t be lentil soup without them!
- Vegetable stock – from a cube/powder is fine, or just use water, or water with a little miso stirred in.
- Salt and pepper to taste!
Lots of lentil soup!
I’d say this made four generous servings of roasted squash and red lentil soup, 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!
However you serve it, enjoy this tasty soup!
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📖 Recipe
Roasted butternut squash and red lentil soup
Ingredients
- 1 medium butternut squash
- 1 medium onion
- 4-6 garlic cloves
- 2 teaspoon cumin seeds
- 4-5 tablespoon olive oil
- 100 g red lentils
- 500 ml vegetable stock
- Salt & pepper to taste
Instructions
- Preheat the oven to 180°C (350°F).
- Peel the squash and remove the seeds. Cut the flesh into 2-3cm (approx. 1 inch) 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, and cumin seeds to the tin with the squash. Pour over the olive oil and mix everything well to coat with oil.
- Roast in the preheated oven for 30-40 minutes until the vegetables are 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.
Nutrition
More hearty and filling soup recipes
If you’re looking for more hearty and delicious soups, how about:
Dana Sandonato
Such a delicious and classic comforting combo. You just can’t go wrong with a soup like this 🙂
Helen
Thanks Dana – glad to hear you enjoyed it.
Caroline
I love both roasted squash and lentil soups, and all the more hearty and flavorful when combined. Perfect for a cold day.
Helen
Thanks Caroline. Yes, it’s a great combination of flavours.
Maria San Juan
This is perfect for days I just want to eat some warm soup. Thank you so much for sharing this lovely recipe!
Helen
Thanks Maria! Glad you like the recipe.
Alisa Infanti
This was so easy to make plus I have leftovers for lunch today!
Helen
Oooh, I love leftover soup lunches! Yay!
Sisley White - Sew White
This soup is so warming and delicious. I love butternut squash!
Helen
Thanks Sisley – so glad you enjoyed it! We are big fans of butternut squash too.
Jac -Tinned Tomatoes (@tinnedtoms)
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
FFF
Thanks Jac – great minds think alike!
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.
FFF
Thanks Helen – they’re getting better already. But it is a good excuse for soup!
Bintu @ Recipes From A Pantry
Clouds and silver linings – fab soup especially with the cumin seeds in it. Hope you can start chewing soon.
FFF
Thanks Bintu. My teeth are already a bit better, but I’m starting to enjoy having an excuse to make delicious soups!
Janice (@FarmersgirlCook)
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.
FFF
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 🙂