I call this butternut squash lentil soup surprisingly simple because I was legitimately surprised by how easy it was to get a delicious and hearty soup from these ingredients!
Less than 10 ingredients
35 minutes
Thick, creamy, filling
And absolutely delicious
This butternut squash red lentil soup will be perfect for your soup season cravings and your holiday dinners!
Ingredients You Need
This soup recipe requires just 8 ingredients:
- One butternut squash
- Half an onion
- Three cloves of garlic
- Dry red lentils
- Curry powder
- Cinnamon
- Cumin
- And vegetable broth
One of my favourite cost saving habits is to make my own Nearly Free Vegetable Broth. I call it “nearly free” because I save up my vegetable scraps, store them in a freezer bag, then add water and boil them to make vegetable broth!
Not only am I saving money by not having to buy vegetable broth… I’m also getting more out of the vegetables I have already paid for.
Recipe Cost For Butternut Squash Lentil Soup
Although I use my homemade broth in a lot of my day to day cooking, my soup recipes are where the savings really shine through.
This butternut squash lentil soup costs us approximately: $5.37 CAD using homemade broth and $10.89 using store-bought broth. That’s over $5 in savings for this one recipe!
If you’re looking for ways to cut down on your grocery bill, boiling my veggie scraps for 30 minutes and turning them into tasty broth has been a great way for me to save a few dollars!
The Skins & Seeds
On the topic of getting more from your vegetables, why not use the squash peel and skins as garnish? I love this idea from Max La Manna and his Seed To Skin Squash Sage Pasta.
Make sure you really scrub your squash skin clean if you will be eating it and buy organic if you have the means.
- Use a vegetable peeler to peel off the skin in long strips (I find that thin strips will crisp up the most).
- Slice open your squash and scoop out the seeds.
- Separate the seeds from the stringy membrane. Wash them and pat dry.
- Preheat your oven to 400 degrees F.
- Sprinkle the seeds and skins with a bit of oil, salt and pepper OR use any seasonings you desire (curry powder, cumin, or even sugar and cinnamon would work well as garnish for this recipe).
- Roast for 15 – 20 minutes or until the seeds are browned and start to pop, and the skins are dry and crispy.
Ready In 35 Minutes
Although you might choose to roast the squash skins and seeds for this recipe, there is no need to pre-roast the cubed squash.
Simply:
- Saute the onion in a large pot for 2 minutes until soft and fragrant.
- Add the garlic for 1 minute.
- Then, add in the cubed squash and spices. Put the lid of the pot on and allow the squash to steam for 5 minutes.
- Next, add the broth and raw lentils. Bring the liquid to a boil and reduce to a simmer for 10-15 minutes until the squash is soft.
- Puree and serve!
Let me know if you make this surprisingly simple butternut squash lentil soup and if you use homemade broth! I love baking a quick bread like my Vegan Irish Soda Bread or Kid Approved Vegan Cornbread to have alongside this soup.
If you like this recipe you may also love my similar Curried Butternut Squash Soup with coconut milk!
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Butternut Squash Red Lentil Soup – Surprisingly Simple
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
35 minutes and less than 10 ingredients is all you need for this creamy butternut squash lentil soup. So simple, cozy, hearty, & delicious!
Ingredients
- 1 butternut squash (approx. 6 cups cubed)*
- ½ white onion
- salt and pepper to taste
- 3 cloves garlic
- 1 ¼ cup dry red lentils, rinsed
- 1 tbsp curry powder
- ½ tsp ground cinnamon
- ½ tsp ground cumin
- 6 cups vegetable broth (homemade for extra savings)
*Fresh ingredients you need that are not part of our pantry and freezer tips.
Instructions
- If using the squash peel and skins as a garnish, wash your squash well and pat it dry. Cut off the ends of the squash and discard (or add to your vegetable scraps for homemade broth!). Use a vegetable peeler to slice off the peel and set aside. Cut the squash in half lengthwise and scoop out the seeds. Separate the seeds from the stringy membrane, rinse them off, and set aside to dry before roasting. Cut the squash into half moon pieces and then cube (see photo in the blog post for a reference).
- To roast the squash peel and skins, preheat your oven to 400 degrees F. Drizzle the skins and seeds with a bit of oil and season with salt and pepper or any other spices you desire (curry powder, cumin, or even sprinkle them with sugar and cinnamon). Roast for 15-20 minutes until the seeds start to pop and the peels are dried and crispy. Allow them to cool in the warm oven if you can for even more crispiness.
To make the soup:
- In a large pot over low heat, cook the sliced onion in a bit of oil or broth for two minutes until soft and fragrant. Sprinkle with salt and pepper (you can continue seasoning with a bit of salt every time you add a new ingredient if desired).
- Add the garlic and stir for 1 minute until fragrant.
- Add the cubed (raw) squash and spices. Allow to steam for 5 minutes with the pot lid on. Stir periodically and splash in some broth or more oil if it’s sticking.
- Add the broth and rinsed lentils. Allow the liquid to come to a low boil and then reduce to a simmer. Cook for 10 – 15 minutes until the squash is soft and easily pierced with a fork.
- Puree the soup with an immersion blender until smooth. Alternatively, carefully transfer the soup to a stand blender if it can process hot liquids (or allow the soup to cool before blending). You may have to blend the soup in batches if using a stand blender.
- Taste and adjust the seasonings to your liking adding a bit more salt if needed, more cinnamon and even a splash of maple syrup for a sweeter soup, or more curry powder for more savoury flavour if desired.
- Garnish with roasted squash peel, crispy sage leaves, and grated cashew “parmesan” or simply enjoy as is! Store leftovers in the fridge for up to 3 days. Add a splash more broth before reheating if the soup has thickened in the fridge.
Notes
Approximate Cost: $5.37 CAD using homemade vegetable broth. $10.89 using store-bought broth. Making my own broth from frozen vegetable scraps has proven to be a great cost saving habit. Read my blog post and watch the video here to learn how to make your own broth!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American, Canadian
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