Butternut Squash Soup w/ Lentils

Butternut squash soup with some red lentils for nutrition and thickening. You can play with how 'smooth' the final result is - blend more for baby-food smoothness, less for more rustic texture.

From Chef dougb
Added Mar 24, 2026
Updated Mar 24, 2026

Ingredients

  • ΒΌ cup
    Red lentils
  • 1
    Butternut squash
  • 6 cups
    Vegetable stock
  • 2
    Onions, medium, diced
  • 2 cups
    Carrots, peeled and chopped
  • 2
    Celery stalks, chopped
  • 1 Tbsp
    Garlic, minced
  • 2 Tbsp
    EVOO
Prep
10 min
Cook
45 min
Servings
Plenty
Effort
Low-Mid
Tags
soup lentils

Directions

  1. Roast the butternut squash
  2. Cut the squash in half, length-wise. Scoop out the seeds. Oil the exposed flesh, season with salt and pepper. Place oiled-side down on a baking sheet. Roast at 375 F for 30-60 minutes (until soft enough to scoop out easily). Remove from oven and let cool 5-10 minutes
  3. Make the soup
  4. In a large soup pot, heat the EVOO.
  5. Sautee onions and minced garlic for several minutes.
  6. Add carrots and celery. Continue cooking for 3-5 minutes.
  7. Add vegetable stock.
  8. Add red lentils.
  9. Bring to a boil, then reduce heat to med-low.
  10. Scoop out the roasted butternut squash flesh and add to pot.
  11. Continue simmering for 30 minutes, or longer.
  12. Use immersion blender to blend the ingredients into a smooth puree.

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