Roasted Butternut Squash and Red Lentil Soup Recipe

Roasted Butternut Squash and Red Lentil Soup Recipe

prep time: 30 minutes

cooking time: 1 hour

yields: 6 servings



  • 2 pounds butternut squash, peeled and chopped into cubes
  • 3/4 cup red lentils
  • 1 large onion, chopped
  • 4 garlic cloves
  • 1 carrot, peeled and chopped
  • 1 parsnip, peeled and chopped
  • 1 celery stalk, chopped
  • 6 cups chicken or vegetable broth
  • 1 teaspoon fresh thyme, minced
  • 3 tablespoons olive oil
  • 1 teaspoon allspice
  • salt & pepper to taste
  • roasted pumpkin seeds (optional for garnish)

Roasted Squash and Red Lentil Soup Ingredients


Step 1: Preheat oven to 350 degrees. Toss chopped butternut squash in roasting dish with 1 1/2 tablespoons olive oil, thyme, garlic cloves, fresh cracked salt and pepper. Roast for 30 – 40 minutes, or until soft.

Roasted Butternut Squash and Red Lentil Soup Recipe - Step 1

Step 2: Heat the remaining of the olive oil (1 1/2 tablespoons) in a large pot. Waiting 3 to 5 minutes before adding the each ingredient, slowly add chopped onion, carrot, parsnip, and celery.

Step 3: Add red lentils and broth to the pot; bring to a boil. Reduce heat and simmer.

Step 4: Once the squash is ready, add it to soup and remove soup from heat immediately. Cool slightly.

Step 5: Puree soup in batches with a regular blender, or with an immersion blender.

Step 6: Pour blended soup back into pot under low heat to warm it. Season with allspice and sal and pepper, to taste.

Step 7: Ladle soup into bowls. Garnish with thyme, roasted pumpkin seeds, a dollop of yogurt (or sour cream), and fresh cracked pepper. Enjoy!

Want more Fall Recipes?

Karen Biton-Cohen blogs at K. abc Food & Photography.

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