Introduction

This Butternut Squash Soup with Crispy Lentils is a comforting and flavorful dish that’s perfect for cozy evenings. Roasted squash blended with warming spices creates a creamy base, while crispy lentils add a delightful crunch. It’s a wholesome, nourishing meal that’s sure to impress.

A bowl of soup with two clear layers sits in the center of a white plate on a white marbled surface, held by a woman's left hand wearing a green sweater. The bowl contains a thick, smooth, bright orange soup occupying about half of the bowl, and a textured layer of brown lentils with bits of green herbs on the other half. A woman's right hand is holding a spoon scooping the orange soup, creating a swirl on the surface. Small pieces of green herbs and sliced green onions are scattered on top of the lentil layer and around the bowl. Photo taken with an iphone --ar 4:5 --v 7

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 200 g) green or brown lentils

1 large yellow onion, finely chopped
8 garlic cloves, finely chopped
½ teaspoon red wine vinegar, more as needed (or freshly squeezed lemon juice)

½ teaspoon ground cumin
½ teaspoon ground turmeric
½ teaspoon ground ginger

¼ teaspoon ground coriander
¼ teaspoon white pepper
¼ teaspoon cayenne pepper (for a kick)

¼ teaspoon freshly ground nutmeg (or 1/8 teaspoon pre-ground)
½ cup (120 g) full-fat coconut milk, well-stirred
½ cup (120 g) Cashew Cream (optional, see note)

1 handful flat-leaf parsley or cilantro, chopped (optional)
Flaky sea salt
Crusty bread to serve, toasted if desired

Instructions

Step 1: Preheat the oven to 400ºF (205ºC). Arrange two oven racks, one on the bottom and one in the middle.
Step 2: Cook the lentils by bringing a medium Dutch oven or saucepan of water to a boil. Season the water with a few pinches of salt and add the lentils. Reduce heat and simmer for about 8 minutes until tender but still firm. Drain well and transfer to a dish towel to dry.
Step 3: While the lentils cook, slice the squash in half vertically and scoop out the seeds. Make crosshatch marks in the flesh without cutting through the skin. Drizzle olive oil over the flesh, rub it in, and season with salt and pepper. Place the squash flesh side down on a parchment-lined rimmed sheet and roast on the bottom rack for 45 to 55 minutes until browned and fork tender.

Step 4: If preparing Cashew Cream, start it now.
Step 5: Prepare the lentils for roasting by tossing them on a second rimmed sheet pan with 1 tablespoon olive oil, salt, and pepper. Spread them out evenly and set aside.
Step 6: When the squash has 20 minutes remaining, place the lentils in the middle oven rack. Roast for 15 minutes, then toss and roast for 5 more minutes or until crispy but not too hard.

Step 7: Meanwhile, heat 2 tablespoons olive oil in the saucepan over medium-high heat. Add the chopped onion with a pinch of salt and cook about 7 minutes until softened and lightly colored. Add garlic and cook for 2 more minutes, stirring frequently. Stir in the cumin, turmeric, ginger, coriander, white pepper, cayenne, and nutmeg for 30 seconds until fragrant. Pour in 3 cups broth, scraping up any browned bits, and simmer for 5 minutes. Remove from heat.
Step 8: When the squash is done, peel off the skin with your hands and transfer the flesh to a blender. Add the onion-broth mixture, coconut milk or Cashew Cream if using, 1 teaspoon kosher salt, and ½ teaspoon red wine vinegar or lemon juice. Cover the blender with a dish towel over the opening to allow steam to escape. Blend until smooth, creamy, and warmed through. If the soup is too thick, add more broth or water. Taste and adjust seasoning as needed.
Step 9: Serve the soup in bowls topped with crispy lentils and chopped herbs if desired. Drizzle with a little olive oil and sprinkle with flaky sea salt. Enjoy with toasted crusty bread on the side.

Tips & Variations

For extra richness, add Cashew Cream in place of coconut milk or serve with a dollop of Greek yogurt.
If you don’t have a blender, use an immersion blender directly in the pot or puree in batches.
Adjust the cayenne pepper to control the heat level according to your taste.

Try garnishing with toasted pumpkin seeds or a sprinkle of smoked paprika for added texture and flavor.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Keep the crispy lentils separate and add them just before serving to retain their crunch. Reheat the soup gently on the stove or in the microwave, stirring occasionally. It’s best not to reheat the lentils to avoid softening.

How to Serve

A bowl of food showing two layers side by side: on the left, a layer of cooked green lentils with a slightly rough texture, sprinkled with chopped green herbs and sliced green onions, and on the right, a smooth bright orange pureed soup with a creamy texture; a silver spoon dips into the orange soup, making a small swirl. The bowl is white and rests on a white marbled surface, with a woman's hand holding the bowl on the left and another woman's hand holding the spoon on the right. There are some sprigs of fresh herbs on the white marbled surface around the bowl. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned lentils for this recipe?

It’s best to use dried lentils and roast them for crispiness. Canned lentils are too soft and won’t achieve the desired crunch when roasted.

Is this soup vegan?

Yes, this soup is naturally vegan and dairy-free if you use coconut milk or Cashew Cream. You can also omit the optional toppings or use plant-based alternatives.