Creamy Butternut Squash & Red Lentil Soup

Creamy Butternut Squash & Red Lentil Soup is a nourishing soup for this time of year. When cold and flu season hits, we always think of soup. This pureed soup is incredibly easy to make using ingredients you likely have in your pantry. The slightly sweet taste, with warm, earthy, and savory flavors, is comforting, especially on days you feel sluggish or have the blues.

Combination of Red Lentils and Butternut Squash

Red lentils are a delicious source of protein. Their earthy flavor enhances the butternut squash, which is sweet.

Plus, the spices of ground cumin along with the curry powder give this creamy soup its distinctive warm and mildly spicy aromatic flavors, making this soup soothing and comforting with every spoonful.

We found this recipe in a lovely book called The First Forty Days, by Heng Ou, and it is about the art of nourishing the new mother after she gives birth. Anna’s daughter is expecting her first child and bought the book, and asked us to try a recipe or two. This one was the first, and it was so delicious! My entire family loved it.

Every spoonful was warm and savory. So yummy, we enjoyed it immensely.

For a simple dinner, we decided to combine this creamy butternut squash and lentil soup with a side of cooked rice, and a grilled cheese and tomato sandwich for a complete and satisfying meal. It was perfect.

Recipe Highlights

• The Flavor: This creamy butternut squash red lentil soup is loaded with warm aromatic flavors. The ground cumin and curry powder really boost the flavor of this soup. And, the bright orange color also makes it soothing and uplifting.
• Skill Level: This recipe is super easy and simple to make at home. Then it is easily pureed in a blender or with a handheld immersion blender to a luscious creamy texture.
• Quick Prep: If you look for ‘already cleaned and chopped’ butternut squash, the prep work becomes minimal, and saves time. Be sure to rinse the squash and drain before using it.
• Make Ahead: You can easily prepare this soup ahead, chill it, and then reheat it when you’re ready to serve.
• Serving Options: For added crunch, top this creamy soup with croutons or pumpkin seeds. Delish!

Ingredients for Creamy Butternut Squash & Red Lentil Soup:

For this creamy butternut squash and red lentil soup, you will need the following eight ingredients:

• 2 Tablespoons extra virgin olive oil
• 1 small or medium-sized onion – chopped
• 16 ounces (454g) chopped butternut squash (already chopped) -and rinsed
• 1/2 teaspoon ground cumin
• 1/2 Tablespoon of curry powder
• 32 ounces (1 quart) vegetable broth
• 1 cup (8 ounces) red lentils
• 1/2 Tablespoon of soy sauce, or more to taste

How To Make Creamy Butternut Squash & Lentil Soup?

Our full recipe card is located at the bottom. But you can easily follow our directions here.

1. Start by warming the olive oil in a large Dutch oven or soup pot over medium heat. Add the onion and cook for about 3 minutes, until golden, stirring with a wooden spoon.
2. Add the butternut squash, cumin, and curry powder and lightly sauté for about 5 minutes.
3. Pour in the broth, and bring to a boil. Cover the pot, and simmer the squash for 15 to 20 minutes.
4. Add the red lentils and continue to cook for an additional 10 minutes, until the squash and lentils are tender.
5. Allow the soup to cool slightly before transferring it to a blender in batches and pureeing until creamy. If you prefer, you can stop midway while the squash is still chunky. Or use a hand blender to blend the soup directly in the pot. Season with soy sauce. Taste and adjust the seasonings to your liking. Serves 5 to 6 servings

More Cozy, Comforting Soups…

• Baby Lima Bean Soup
• Italian Zucchini and Tomato Soup
• Brothy White Beans Soup
• Simple Potato Tomato Soup (vegan)

Have a Healthy & Delicious day!

Thanks for stopping by…

xo anna and liz