Save The first time I made this soup, it was a gray Tuesday and I desperately needed something that felt like a warm hug. I roasted the squash while the house filled with that incredible earthy cinnamon aroma, and my partner actually came into the kitchen asking what smelled so inviting. Now whenever the weather turns crisp, this is the recipe that naturally finds its way to the stovetop.
Last winter I served this at a small dinner party when two friends were fighting off colds. They both asked for the recipe before they even finished their bowls, and one of them texted me the next day saying she made three batches to freeze. Thats when I knew this wasnt just soup, it was the kind of nourishment people actually remember.
Ingredients
- 1 medium butternut squash: Roasting first concentrates the natural sweetness and gives the soup incredible depth
- 2 medium carrots: They add subtle sweetness and body without overpowering the squash
- 1 large onion: Yellow onions caramelize nicely and provide a savory foundation
- 3 cloves garlic: Dont skip this, it balances the sweetness of the roasted vegetables
- 3/4 cup red lentils: These break down completely and make the soup velvety without any dairy
- 4 cups vegetable broth: Use a good quality one you enjoy drinking on its own
- 1 cup water: Adjusts consistency without diluting flavor
- 1 tsp ground cumin: The earthy backbone that makes this taste special
- 1/2 tsp ground coriander: Adds a bright, citrusy warmth
- 1/2 tsp ground turmeric: Beautiful color and anti inflammatory benefits
- 1/4 tsp ground cinnamon: Just enough to hint at comfort without making it taste like dessert
- 1/4 tsp smoked paprika: My secret ingredient for that extra layer of complexity
- Salt and black pepper: Essential for bringing all the flavors together
- 2 tbsp olive oil: One for roasting, one for sautéing the aromatics
- Juice of 1/2 lemon: The acid at the end wakes everything up beautifully
- Fresh cilantro or parsley: A bright finish that cuts through the richness
Instructions
- Roast the squash:
- Preheat your oven to 400°F and toss the cubed squash with one tablespoon olive oil, salt, and pepper. Spread on a lined baking sheet and roast for 25 to 30 minutes until golden brown and tender when pierced with a fork.
- Sauté the aromatics:
- While the squash roasts, heat the remaining olive oil in a large pot over medium heat. Add the onion and carrots, cooking for about 5 minutes until softened, then stir in the garlic for just one minute more.
- Wake up the spices:
- Add all the spices to the pot and stir constantly for 30 seconds. Youll smell them become incredibly fragrant, which means theyre releasing their oils and flavor.
- Simmer everything together:
- Add the roasted squash, rinsed lentils, broth, and water to the pot. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes until the lentils are completely soft.
- Blend until silky:
- Remove from heat and puree with an immersion blender until completely smooth. If using a regular blender, work in batches and be careful with hot liquids.
- Finish with brightness:
- Stir in the lemon juice and taste. Adjust salt and pepper as needed, then ladle into bowls and top with fresh herbs if you like.
Save Ive started keeping frozen roasted squash in my freezer just so I can make this soup on short notice. My toddler asks for seconds, which feels like a parenting win in itself. Something about this combination just works on every level.
Making It Your Own
Sometimes I add a teaspoon of grated fresh ginger with the garlic when I want an extra kick of warmth. Coconut milk stirred in before blending creates an incredibly luxurious version, though the soup is plenty creamy on its own thanks to those red lentils breaking down.
Serving Suggestions
This soup is substantial enough to be a complete meal with some crusty bread, but Ive also served it as a first course alongside roasted vegetables or a simple green salad. The leftovers actually taste better the next day, which makes it perfect for meal prep.
Storage and Freezing
This soup keeps beautifully in the refrigerator for up to five days, and it freezes exceptionally well for up to three months. I always portion it into glass jars, leaving an inch of space at the top for expansion.
- Let the soup cool completely before freezing to prevent ice crystals
- Reheat gently over low heat, adding a splash of water if needed
- The fresh herbs are best added right before serving
Save Theres something so satisfying about watching a pot of simple ingredients transform into something this nourishing. I hope this soup finds its way into your regular rotation too.
Common Recipe Questions
- → Can I make this soup ahead of time?
Absolutely. This soup keeps well in the refrigerator for up to 5 days and freezes beautifully for 3 months. The flavors actually deepen and improve after a day or two.
- → Do I need to peel the butternut squash?
Yes, the skin becomes tough when cooked. Use a sharp vegetable peeler or chef's knife to remove it before cubing. Roasting the peeled cubes ensures they become tender and caramelized.
- → Can I use dried herbs instead of fresh?
This soup relies on ground spices rather than fresh herbs for flavor. If substituting fresh cilantro or parsley garnish, use 1 tablespoon dried herbs instead, though fresh provides the brightest finish.
- → How do I get the smoothest texture?
An immersion blender works perfectly right in the pot. If using a standard blender, cool slightly first, blend in batches, and remove the center cap to let steam escape. The red lentils naturally create creaminess.
- → What can I serve with this soup?
Crusty gluten-free bread, crackers, or a simple green salad complement this beautifully. For extra protein, top with toasted pumpkin seeds or a dollop of coconut yogurt.
- → Can I add other vegetables?
Certainly. Sweet potatoes, parsnips, or celery work well. Add them with the carrots. For extra greens, stir in fresh spinach or kale during the last 5 minutes of simmering.