Butternut Squash and Lentil Soup

The first time I made this soup was on a particularly gray November afternoon when my kitchen felt like the only warm place in the world. I had picked up a butternut squash at the farmers market from a farmer who told me roasted squash makes everything taste like fall itself. Something about the way the squash caramelized in the oven filled the entire house with this sweet, earthy perfume that made even my cat come investigate.

Last winter my neighbor came over unexpectedly while I was simmering a batch and ended up staying for dinner. She said she'd been feeling under the weather and something about the turmeric and ginger just felt medicinal in the best possible way. We ate by the window watching snow fall and she asked for the recipe before she even put her coat back on.

Ingredients

• 1 medium butternut squash: Roasting first concentrates the natural sugars and gives the soup depth you cannot get from boiling alone
• 3/4 cup red lentils: These break down beautifully during simmering creating natural thickness without any cream
• 1 tsp ground cumin and 1/2 tsp coriander: This warm spice combination is what transforms simple vegetables into something reminiscent of Moroccan soups I had years ago
• 1/2 tsp ground turmeric: Besides the anti inflammatory benefits this gives the soup its gorgeous golden color
• Fresh lemon juice: The acid at the end brightens all the flavors and makes the soup taste alive not heavy

Instructions

Transfer liquids, oils, and dry ingredients cleanly into bottles and jars while cooking or baking.

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Roast the squash first:

Toss the cubed squash with olive oil salt and pepper then spread on a lined baking sheet. Roast at 400°F for 25 to 30 minutes until the edges are golden brown and caramelized.

Build the base:

While the squash roasts heat olive oil in a large pot over medium heat. Sauté onion and carrots for about 5 minutes until softened then add garlic for just one minute more.

Wake up the spices:

Add cumin coriander turmeric cinnamon and smoked paprika to the pot. Cook for 30 seconds stirring constantly until the spices become fragrant and toast slightly.

Simmer together:

Add the roasted squash red lentils vegetable broth and water. Bring to a boil then reduce heat and simmer uncovered for 20 minutes until the lentils are completely soft.

Puree until silky:

Use an immersion blender right in the pot to puree until completely smooth or carefully transfer to a regular blender in batches.

Finish with brightness:

Stir in fresh lemon juice and taste. Add more salt or pepper as needed then serve with chopped herbs sprinkled on top.

Save

My friend who swears she hates soup texted me at midnight after serving this at a dinner party saying everyone asked for seconds. Something about the smoked paprika creates this subtle warmth that makes people instinctively lean in and ask what is in this.

Making It Your Own

I have learned that adding a can of coconut milk before blending transforms this into something incredibly luxurious without any dairy. The subtle sweetness plays beautifully with the cinnamon and makes the soup feel rich and substantial enough to stand alone as a light dinner.

The Bread Question

After years of serving this with various sides I have decided that a simple piece of toasted sourdough rubbed with raw garlic is all you need. The crunch contrasts with the silky soup and the garlic perfume perfumes every spoonful in the most wonderful way.

Batch Cooking Wisdom

This recipe doubles effortlessly and actually improves after a day or two in the refrigerator. I always make a double batch now because the leftovers have saved me on countless evenings when cooking feels impossible.

• The soup will thicken in the fridge so thin with water or broth when reheating
• Freeze in portion sized containers for up to three months
• Reheat gently over low heat stirring occasionally to prevent scorching at the bottom

Keeps spoons and utensils off counters while cooking, catching drips and keeping your stovetop clean.

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There is something so restorative about a bowl of this soup. It manages to feel both indulgent and virtuous which I think is the magic of really good comfort food.

Recipe Questions

→ Can I make this soup without roasting the squash first?

Yes, you can skip roasting and add raw cubed squash directly to the pot. Simmer for an additional 15-20 minutes until tender. Roasting intensifies the natural sweetness and adds depth, but stovetop cooking still yields delicious results.

→ What's the best way to achieve the smoothest texture?

An immersion blender works perfectly right in the pot. If using a standard blender, cool the soup slightly and blend in batches, leaving room for steam expansion. For ultra-creamy results, add coconut milk before blending.

→ Can I use green or brown lentils instead of red?

Red lentils work best because they break down during cooking, creating a naturally creamy texture. Green or brown lentils hold their shape and result in a chunkier soup. If substituting, expect a different consistency and longer cooking time.

→ How long does this soup keep in the refrigerator?

Stored in an airtight container, this soup keeps for 4-5 days refrigerated. The flavors actually develop and improve over time. Reheat gently on the stovetop, adding a splash of water or broth if it has thickened.

→ Is this soup freezer-friendly?

Absolutely. Cool completely before transferring to freezer-safe containers, leaving space for expansion. It freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop.

→ What can I serve alongside this soup?

Crusty gluten-free bread, naan, or crackers make excellent accompaniments. A simple green salad with vinaigrette balances the richness. For added protein, top with toasted pumpkin seeds or a dollop of yogurt.