Easy Lentils and Butternut Squash Soup Recipe Highlights
Since we’re approaching the weekend – and it seems like it’s going to be a cold one – I’ve got a fabulous recipe for you: Lentils and Butternut Squash Soup! You might agree with me that there’s nothing more comforting than a bowl of lentils, especially on a cold or rainy day. The beauty of this stew is also how simple it is. There are a lot of flavors and a lot of nutrition in a simple pot of lentil stew. Lentils are low in fat and high in protein and fiber. But they have the added advantage; unlike other legumes, they cook very quickly. This makes them perfect for a quick and delicious weeknight dinner. I love all the different spices in this soup! This combination is a keeper. They made my lentils taste better, smell better, and without a doubt, I impressed my family with the new twist. So next time you find yourself in need of an inexpensive and satisfying meal, I invite you to try this simple recipe that the whole family will love.
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Oil: You can use olive oil, canola, or any oil of your preference. Veggies: You’ll need onion, garlic, mini sweet peppers, and butternut squash. Canned Tomatoes: I used Hunt’s® fire-roasted tomatoes. Lentils: You’ll need beluga black lentils and split red lentils. These black lentils are called beluga because of their resemblance to caviar. They have a warm, nutty flavor and keep their shape even during prolonged cooking. On the other hand, the red lentils, also called red ‘split’ lentils, are the sweetest of the lentils – to my mind, at least! They lose their firm texture while cooking, becoming a bit mushy. You can find beluga lentils at specialty gourmet stores, like Whole Foods, or here. Chicken broth: Homemade or store-bought. I recommend using low-sodium broth. For a vegetarian version, use vegetable broth. Spices & Seasonings: You’ll need ground cumin, dry oregano, smoked paprika, turmeric, bay leaf, salt, and black pepper. Cilantro: This is for garnishing, so it’s optional. You can use fresh parsley if you prefer.
How to Make Lentils and Butternut Squash Soup Step by Step
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Storing & Freezing Instructions
Store Lentil Soup in the refrigerator for up to 5 days. It also freezes 100% perfectly for 3 months. Reheat in the microwave or in a pot over the stovetop. Butternut squash. You can substitute the butternut squash for red or Yukon gold potatoes. Lentils. For this recipe, you can use black, red, green, brown, or yellow lentils, although the color of the soup will change depending on which one you choose. Meat lovers. If you want to add extra protein to the soup, you may want to add in some chopped sausage, or smoked pork chops (our fave) when sautéing the veggies. Spicy. For a bit of heat, you can add some finely chopped jalapeño or serrano pepper. Or substitute black pepper for cayenne pepper. A squeeze of fresh lemon juice when serving takes this soup to the next level! Make-Ahead. You can make this soup up to 2 days ahead of time. When ready to serve, simply reheat on the stovetop in a pot.
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Recipe Card 📖
Disclosure: This is a compensated campaign in collaboration with Hunt’s® Tomato Sauce and Latina Bloggers Connect. This recipe was originally published in October 2014. The recipe remains the same, but more notes, tips, photos, and information were added to the post in February 2023 to make it as helpful as possible!
