Butternut Squash Soup with Crispy Lentils Recipe
Introduction
This Butternut Squash Soup with Crispy Lentils is a comforting and flavorful dish perfect for chilly days. The creamy roasted squash pairs beautifully with spiced, crunchy lentils for texture and added protein. It’s a nourishing meal that’s both vibrant and satisfying.
Ingredients
- 1 large or 2 small butternut squash (3 lbs or 1.3 kg total)
- 3 tablespoons extra virgin olive oil, plus more for roasting squash
- 1 teaspoon kosher salt, plus more for seasoning
- Freshly cracked black pepper
- 3 to 4 cups (720 to 960 mL) good-quality vegetable broth
- ¾ to 1 cup (150 to 200g) green or brown lentils
- 1 large yellow onion, finely chopped
- 8 garlic cloves, finely chopped
- 1/2 teaspoon red wine vinegar, more as needed (or freshly squeezed lemon juice)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground coriander
- 1/4 teaspoon white pepper
- 1/4 teaspoon cayenne pepper (for a kick)
- 1/4 teaspoon freshly ground nutmeg (or 1/8 tsp pre-ground)
- 1/2 cup (120g) full-fat coconut milk, well-stirred
- 1/2 cup (120g) Cashew Cream (optional, see note)
- 1 handful flat-leaf parsley or cilantro, chopped (optional)
- Flaky sea salt
- Crusty bread to serve 4, toasted if desired
Instructions
- Step 1: Preheat the oven to 400ºF (205ºC) and place two oven racks, one low and one in the middle.
- Step 2: Boil water in a medium saucepan. Season with salt and add lentils. Simmer about 8 minutes until cooked through but still firm. Drain and spread on a dish towel to dry.
- Step 3: Slice the squash in half lengthwise and scoop out seeds. Score the flesh in a crosshatch pattern without cutting through the skin. Drizzle olive oil over the flesh, season with salt and pepper. Place squash flesh side down on a parchment-lined sheet and roast on the bottom rack for 45–55 minutes until browned and tender.
- Step 4: (Optional) If making Cashew Cream, start preparing it now.
- Step 5: Toss dried lentils with 1 tablespoon olive oil, salt, and pepper on a separate rimmed sheet pan. Set aside.
- Step 6: When the squash has about 20 minutes remaining, place lentils on the middle rack. Roast for 15 minutes, then shake and roast 5 more minutes until crispy but not hard.
- Step 7: Heat 2 tablespoons olive oil in the saucepan over medium-high heat. Add onions with a pinch of salt; cook until softened and golden, about 7 minutes. Add garlic and cook 2 more minutes, stirring often. Stir in cumin, turmeric, ginger, coriander, white pepper, cayenne, and nutmeg; cook 30 seconds. Add 3 cups vegetable broth, scrape browned bits, simmer 5 minutes, then remove from heat.
- Step 8: When squash is roasted, let cool slightly. Peel off skin with hands and add flesh to a large blender. Add onion-broth mixture, coconut milk or Cashew Cream if using, 1 teaspoon salt, and 1/2 teaspoon red wine vinegar or lemon juice. Blend until smooth, creamy, and warm. If too thick, thin with more broth or water. Adjust seasoning to taste.
- Step 9: Serve soup in bowls topped with crispy lentils and herbs if desired. Drizzle olive oil and sprinkle flaky sea salt. Offer toasted crusty bread on the side.
Tips & Variations
- Use lemon juice instead of red wine vinegar to brighten the soup if preferred.
- Green or brown lentils work best for roasting as they hold their shape well.
- Add a pinch of smoked paprika for a subtle smoky depth.
- For a vegan option, substitute Cashew Cream with full-fat coconut milk or omit entirely.
- Roast the squash with some fresh herbs like thyme for extra aroma.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 4 days. Keep crispy lentils separate to retain their crunch and add just before serving. Reheat soup gently on the stove or in the microwave, stirring occasionally and adding broth if needed to loosen.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this soup ahead of time?
Yes, the soup can be made a day or two in advance and stored in the refrigerator. Add crispy lentils just before serving to maintain their texture.
What if I don’t have a blender large enough?
Blend the soup in batches if needed, or use an immersion blender directly in a pot for a creamy texture. Just be careful of hot liquid splashes.
Print
Butternut Squash Soup with Crispy Lentils Recipe
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
This Butternut Squash Soup with Crispy Lentils is a comforting, flavorful dish perfect for cozy meals. Roasted butternut squash blends with aromatic spices, creamy coconut milk or cashew cream, and a touch of acidity from vinegar or lemon juice. Topped with crispy roasted lentils that add delightful texture, it’s a nourishing blend of sweet, savory, and spicy flavors with a satisfying crunch.
Ingredients
Scale
Butternut Squash and Lentils
- 1 large or 2 small butternut squash (3 lbs or 1.3 kg total)
- ¾ to 1 cup (150 to 200g) green or brown lentils
- 3 tablespoons extra virgin olive oil, plus more for roasting squash
- 1 teaspoon kosher salt, plus more for seasoning
- Freshly cracked black pepper
- Flaky sea salt, for finishing
- Crusty bread to serve 4, toasted if desired
Aromatics and Spices
- 1 large yellow onion, finely chopped
- 8 garlic cloves, finely chopped
- 1/2 teaspoon red wine vinegar, more as needed (or freshly squeezed lemon juice)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground coriander
- 1/4 teaspoon white pepper
- 1/4 teaspoon cayenne pepper (for a kick)
- 1/4 teaspoon freshly ground nutmeg (or 1/8 teaspoon pre-ground)
Creamy Elements
- 1/2 cup (120g) full-fat coconut milk, well-stirred
- 1/2 cup (120g) Cashew Cream (optional, see 2nd recipe card)
- 1 handful flat-leaf parsley or cilantro, chopped (optional)
Instructions
- Preheat Oven: Preheat the oven to 400ºF (205ºC) and arrange two racks—one at the bottom and one in the middle of the oven.
- Cook Lentils: In a medium Dutch oven or saucepan, bring salted water to a boil. Add lentils, reduce heat to simmer, and cook for about 8 minutes until tender but still firm. Drain well and transfer lentils to a dish towel to dry thoroughly.
- Prep and Roast Butternut Squash: Slice the squash in half vertically and scoop out the seeds without peeling. Score the flesh with crosshatch cuts without piercing the skin. Drizzle olive oil on the flesh side, rub in, and season with salt and pepper. Place squash halves flesh side down on a parchment-lined rimmed baking sheet on the bottom oven rack. Roast for 45 to 55 minutes, or until browned and tender when pierced with a fork.
- Prepare Cashew Cream (optional): If making cashew cream, start the preparation now as per the second recipe card for use later in the soup.
- Prepare Lentils for Roasting: Toss the dried lentils with 1 tablespoon olive oil, salt, and pepper on a second rimmed baking sheet. Spread lentils evenly to avoid overlap and set aside.
- Roast Lentils: When the squash has about 20 minutes left to roast, place the lentils on the middle oven rack. Roast for 15 minutes, then shake the pan and roast 5 more minutes if needed until lentils are crispy but not hard.
- Cook Aromatics: Heat 2 tablespoons olive oil in the same saucepan over medium-high heat. Add chopped onions with a pinch of salt and cook for about 7 minutes until softened and lightly colored. Add garlic and cook for another 2 minutes, stirring frequently. Stir in all spices (cumin, turmeric, ginger, coriander, white pepper, cayenne, nutmeg) for 30 seconds. Pour in 3 cups (720 mL) vegetable broth, scraping browned bits off the pan bottom. Simmer for 5 minutes, then remove from heat.
- Blend Soup: Once the squash is roasted and cooled slightly, peel off the skin by hand and transfer the flesh to a large (64 oz / 2L) blender. Add the onion and broth mixture, coconut milk or cashew cream, 1 teaspoon kosher salt, and 1/2 teaspoon red wine vinegar or lemon juice. Remove the blender lid center cap and cover with a dish towel to vent steam. Blend until smooth, creamy, and heated through. Adjust consistency by adding more broth or water and adjust seasoning with salt, pepper, or vinegar to taste.
- Serve: Ladle the soup into bowls and top with crispy roasted lentils and freshly chopped herbs if using. Drizzle with good olive oil and sprinkle with flaky sea salt. Serve with toasted crusty bread alongside.
Notes
- Note 1: Green or brown lentils are preferred as they hold their shape better for roasting and crisping.
- Note 2: No need to peel the butternut squash before roasting; the skin will easily peel away after roasting.
- Note 3: If you do not have a large blender, puree the soup in batches or use an immersion blender carefully to avoid overfilling and splattering.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
Keywords: butternut squash soup, roasted squash, crispy lentils, vegan soup, autumn recipe, creamy soup, coconut milk soup, healthy vegetarian soup
