Description
This Hearty Lentil and Winter Squash Soup is a comforting, batch-friendly recipe perfect for chilly days. Combining nutritious lentils with sweet butternut squash and a blend of warm spices, this soup is filling and flavorful. It’s easy to make in a large pot on the stovetop, with optional blending for creaminess and kale for added greens. Ideal for meal prep, it stores well and can be customized with toppings like fresh herbs and yogurt.
Ingredients
Scale
Soup Base
- 2 Tbsp olive oil
- 1 large onion, diced
- 2–3 carrots, diced
- 2 celery stalks, diced
- 3–4 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp ground coriander (optional)
- Salt & black pepper, to taste
Main Ingredients
- 1 lb (450 g) brown or green lentils, rinsed
- 1 medium butternut squash (or kabocha), peeled and cubed (~4 cups)
- 1 (14 oz) can diced tomatoes (optional for acidity)
- 8 cups vegetable or chicken broth
- 2 bay leaves
- 1–2 tsp fresh thyme or ½ tsp dried thyme
- Optional: 1–2 cups chopped kale or spinach at the end
Optional Garnishes
- Chopped parsley or cilantro
- A drizzle of olive oil or yogurt
- Crusty bread for serving
Instructions
- Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery; sauté for 5–7 minutes until softened. Stir in minced garlic, ground cumin, smoked paprika, coriander, salt, and black pepper; cook for 1 minute until fragrant.
- Add main ingredients: Stir in rinsed lentils, cubed butternut squash, diced tomatoes if using, vegetable or chicken broth, bay leaves, and thyme. Bring the mixture to a boil, then reduce heat to a simmer.
- Simmer until tender: Let the soup simmer gently for 25–30 minutes, stirring occasionally, until the lentils and squash are tender and cooked through.
- Optional: Blend partially for creaminess: Use an immersion blender to puree part of the soup, leaving some chunks for a nice texture. If the soup is too thick, add extra broth or water to reach desired consistency.
- Add greens and finish: Stir in chopped kale or spinach if using, cooking for 2–3 minutes until wilted. Taste the soup and adjust seasoning by adding more salt, pepper, or a squeeze of lemon juice to brighten the flavors.
Notes
- Roasting the squash before adding can deepen the flavor and add sweetness.
- For extra creaminess, add a splash of coconut milk after cooking.
- Top each serving with toasted pumpkin seeds for added crunch and texture.
- This soup keeps well: store in the fridge for 4–5 days or freeze up to 3 months.
- Reheat gently on the stovetop, adding broth or water if it thickens too much.
- Smoked paprika and thyme provide a warm, cozy aroma perfect for fall and winter meals.
