Description

A comforting and creamy Butternut Squash Soup enhanced with a warming spice mix and topped with crispy roasted lentils for added texture. This recipe combines the natural sweetness of roasted butternut squash with aromatic spices and a smooth coconut or cashew cream base, making it perfect for a cozy meal.

Ingredients

Scale

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

Aromatics and Spices

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 (optional, for a kick)
¼ teaspoon freshly ground nutmeg (or 1/8 tsp pre-ground)

Liquids and Garnishes

3 to 4 cups (720 to 960 mL) good-quality vegetable broth
½ cup (120g) full-fat coconut milk, well-stirred
½ cup (120g) Cashew Cream (optional, see 2nd recipe card)
1 handful flat-leaf parsley or cilantro, chopped (optional)
Flaky sea salt, for garnish
Crusty bread to serve 4, toasted if desired

Instructions

Preheat Oven: Preheat your oven to 400ºF (205ºC) and position 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 and reduce heat to simmer for approximately 8 minutes until tender but still firm. Drain lentils and spread them on a dish towel to dry thoroughly.
Prepare and Roast Squash: Slice the butternut squash in half vertically and scoop out the seeds. Score crosshatch marks into the flesh without cutting through the skin. Drizzle olive oil on the flesh sides, rubbing it in, then season with salt and black pepper. Place squash flesh side down on a parchment-lined sheet pan and roast on the bottom rack for 45 to 55 minutes until browned and fork-tender.
Prepare Cashew Cream (Optional): If using Cashew Cream as an alternative to coconut milk, start preparing it now as per the accompanying recipe card.
Season Lentils for Roasting: Toss the dried lentils with 1 tablespoon olive oil, salt, and pepper on a second rimmed sheet pan to ensure even distribution and minimal overlap. Set aside.
Roast Lentils: Once the squash has about 20 minutes left to roast, place the lentils on the middle rack. Roast for 15 minutes, then shake the pan. Continue roasting for an additional 5 minutes or until lentils are crispy but not overly hard.
Sauté Aromatics: Heat 2 tablespoons olive oil in the previously used saucepan over medium-high heat. Add chopped onions with a pinch of salt and cook for about 7 minutes until soft and beginning to brown. Add garlic and cook another 2 minutes, stirring frequently. Stir in all the ground spices for 30 seconds until fragrant. Pour in 3 cups of vegetable broth and scrape up any browned bits. Simmer for 5 minutes, then remove from the heat.
Blend Soup: When the squash is done, allow it to cool slightly, then peel off the skin by hand. Transfer the flesh to a 64 oz (2 liters) blender. Add the onion-broth mixture, coconut milk or cashew cream, 1 teaspoon kosher salt, and ½ teaspoon red wine vinegar or lemon juice. Remove the blender lid’s center cap and cover with a kitchen towel to vent steam. Blend until smooth, creamy, and warmed through. If the soup is too thick, adjust with broth or water. Taste and adjust seasoning with salt, pepper, or acid as preferred.
Serve: Ladle the soup into bowls. Top with roasted crispy lentils and chopped parsley or cilantro if desired. Drizzle with good quality olive oil and sprinkle with flaky sea salt. Serve with toasted crusty bread on the side.

Notes

Note 1: Using green or brown lentils works best as they hold their shape after cooking, preventing the topping from becoming mushy.
Note 2: There is no need to peel the butternut squash before roasting, scoring the flesh allows easier roasting and softening.
Note 3: If your blender is smaller or you do not have one, blend the soup in batches or use an immersion blender directly in the pot.
The Cashew Cream used as an alternative to coconut milk adds richness and a subtle nutty flavor but is optional depending on dietary preferences.
The roast time for the squash can vary depending on size, check for fork tenderness to ensure it’s fully cooked.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Soup
Method: Roasting
Cuisine: International

Keywords: butternut squash soup, roasted butternut squash, crispy lentils, vegan soup, healthy autumn recipe, creamy squash soup, coconut milk soup, cashew cream soup