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This Butternut Squash Lentil Soup is packed with veggies, herbs, and green lentils, making an incredibly flavorful and good-for-you soup! Serve it with toasted sourdough bread for a nourishing lunch or plant-based dinner. Easy to make and naturally vegan.
I make this butternut squash soup with lentils every week, and each time I share it on Instagram, I get requests for the recipe. It’s simple to prep and full of nutritious veggies like squash, carrots, potatoes, and celery. Seasoned with dried herbs, vegetable bouillon, and tomatoes and made hearty with protein-rich lentils, it’s as good for you as is it is delicious.
With such an impressive resume and frequent requests, I figured it was time to share the recipe. So here it is: my favorite healthy soup. Enjoy, my friends!
For more tasty butternut squash recipes, check out my Vegan Butternut Squash Soup with Coconut Milk, Butternut Squash Lasagna, Vegan Butternut Squash Mac and Cheese, and Chickpea and Butternut Squash Tagine.
Ingredients
Butternut Squash: You will need 1/3 of a butternut squash or about 1 1/2 cups peeled, seeded, and cubed squash.
Lentils: Brown or green lentils work best for this lentil and squash soup because they keep their texture when simmered. Red lentils can substitute, but will break down as they cook, making the soup creamier.
Aromatics: Grab 1 medium onion and 3 garlic cloves.
Vegetables: In addition to the squash, you will need carrots, small potatoes, and celery. Scrub the carrots and potatoes well before dicing and peel only if desired.
Canned Tomatoes: You can use 1 14-ounce can of crushed or diced tomatoes. Or, substitute 1 1/2 cups of chopped fresh tomatoes.
Herbs: Fresh rosemary and dried bay leaves, oregano, basil, and thyme add delicious herbal notes. For the best flavor, always use dried spices with a good expiration date.
Vegetable Broth or Water: Adds moisture and savoriness. Use store-bought broth, make homemade vegetable stock, or use water.
Vegetable Bouillon: If using unseasoned (i.e., unsalted) vegetable broth, stock, or water, add vegetable bouillon, such as Better than Bouillon Seasoned Vegetable Base. It’s my (not so) secret to incredibly tasty soup every time! 😉
How to Make Butternut Squash Lentil Soup
- Sauté aromatics. Warm the oil in a large part over medium-high heat. Add the onions, celery, garlic, and salt and stir. Sauté for about 3 minutes until the onions are translucent.
- Add rest of ingredients. Add the herbs, carrots, potatoes, butternut squash, lentils, tomatoes, and water (or broth), and bring to a low boil. If using, add the vegetable bouillon paste.
- Simmer. Reduce the heat to medium-low and let the soup come to a simmer. Cook with the lid ajar for 30 minutes or until the lentils and vegetables are tender.
- Season and serve. Season the soup to taste with salt and pepper, then the serve squash lentil soup hot with toasted sourdough bread.
Jenné’s Recipe Pro-Tips
- Chop the vegetables evenly. This allows for even cooking and equal amounts of veggies in every bite.
- Using water vs. broth. Add the vegetable bouillon if using water or unseasoned, salt-free broth or stock. Omit it when using seasoned or salted vegetable broth to keep the butternut lentil soup from getting overly salty.
- Potato and squash cooking variations. If you prefer the potatoes and squash firmer, add them after simmering the lentils in the broth and tomatoes for 15 minutes. Cook the soup for another 15 minutes or until the vegetables are your desired texture.
Recipe Variations
Try other versions of this lentil butternut squash soup by making any of the following adaptations:
- Healthy Greens: Stir in a large handful or two of chopped spinach, curly or baby kale, or chard in the last 5 minutes of simmering for an extra boost of nutrition and flavor.
- Spicy: Enjoy some heat by sautéing the aromatics with up to 1/2 teaspoon of crushed red pepper flakes or cayenne pepper. For smoky heat, use ground Aleppo pepper or hot paprika.
- Different Seasonings: For curried lentil and butternut squash soup, swap the herbs for 1 1/2 teaspoons curry powder and 1/2 teaspoon turmeric. Give the soup a French flair by using 2 teaspoons of Herbes de Provence instead of the dried oregano, basil, and thyme. For a Moroccan-inspired meal, season with 1 teaspoon of ground cumin, 3/4 teaspoon smoked paprika, and 1/2 teaspoon each of turmeric and ground cinnamon.
- Extra Protein: Sauté 1-2 chopped vegan sausages with the onions and aromatics for additional plant-based protein.
Slow Cooker Directions
For super simple, hands-off cooking (perfect for busy days!), you can also make this butternut squash and lentil soup in the Crockpot. Here’s how to do it:
- Sauté the veggies. As directed on the stovetop, cooking the onions until they are translucent.
- Add everything to the slow cooker. Pour the sautéed veggies, herbs, carrots, potatoes, squash, lentils, tomato, water (or broth), and vegetable bouillon paste (if using). Stir well.
- Slow cook on low for 6-8 hours or high for 3-4 hours. Season the lentil squash soup with salt and pepper to taste, and serve hot!
Storage Directions
- Refrigeration: Leftover squash and lentil soup keeps covered in an airtight container in the refrigerator for up to 5 days.
- Freezing: The soup can also be frozen in a freezer-safe container for up to 3 months. Defrost it in the refrigerator overnight.
- Reheating: Warm the soup in a saucepan over low heat, stirring occasionally, or in the microwave on gentle heat until hot.
Frequently Asked Questions
Yes! Sauté the vegetables on the medium heat sauté setting for 3 minutes until the onions are translucent. Add the rest of the soup ingredients, stir well, turn off the sauté setting. Lock on the lid and pressure cook on high for 7 minutes. Quick-release the pressure, season with salt and pepper, and serve hot!
You certainly can. Honeynut, koginut, kabocha squash, or sweet potato all make great substitutes for butternut squash.
More Healthy Vegan Soup Recipes
- Cure-All Lentil Soup
- Red Lentil Carrot Soup
- Kabocha Squash Soup
- Curried Parsnip Soup
- Sweet Potato Soup
Recipe Card
Butternut Squash Lentil Soup
Ingredients
- 2 tbsp extra virgin olive oil
- 1 onion, diced
- 3 stalks celery, diced (about 1 ½ cups)
- 3 cloves garlic, minced
- ½ tsp sea salt, plus more to taste
- 2 bay leaves
- 1 tbsp chopped fresh rosemary, minced
- 2 tsp dried oregano
- 2 tsp dried basil
- 1 tsp dried thyme
- 2 carrots, diced (about 1 cup)
- 6 small potatoes, cubed (about 2 cups cubed)
- ⅓ butternut squash, peeled and cubed (about 1 ½ cups)
- 1 ½ cups brown or green lentils, sorted and rinsed
- 1 14 oz can crushed tomatoes, or diced tomatoes
- 8 cups water or vegetable broth
- 2 ½ tbsp Better than Bouillon vegetable bouillon paste, skip if using salted vegetable broth
- Black pepper, to taste
- Sourdough bread, to serve
Instructions
- Warm the oil in a large part over medium-high heat.
- Add the onions, celery, garlic, and salt and stir. Sauté for about 3 minutes until the onions are translucent.
- Add the herbs, carrots, potatoes, butternut squash, lentils, tomatoes, and water (or broth), and bring to a low boil. Add the vegetable bouillon paste if using (see ingredient notes above).
- Reduce the heat to medium-low and let the soup come to a simmer. Cook with the lid ajar for 30 minutes or until the lentils and vegetables are tender.
- Season the soup to taste with salt and pepper, then serve with toasted sourdough bread.
Notes
- Refrigeration: Leftover squash and lentil soup keeps covered in an airtight container in the refrigerator for up to 5 days.
- Freezing: The soup can also be frozen in a freezer-safe container for up to 3 months. Defrost it in the refrigerator overnight.
- Reheating: Warm the soup in a saucepan over low heat, stirring occasionally, or in the microwave on gentle heat until hot.
- Chop the vegetables evenly. This allows for even cooking and equal amounts of veggies in every bite.
- Using water vs. broth. Add the vegetable bouillon if using water or unseasoned, salt-free broth or stock. Omit it when using seasoned or salted vegetable broth to keep the butternut lentil soup from getting overly salty.
- Potato and squash cooking variations. If you prefer the potatoes and squash firmer, add them after simmering the lentils in the broth and tomatoes for 15 minutes. Cook the soup for another 15 minutes or until the vegetables are your desired texture.
One of the absolutely, most flavorful soups I’ve ever made or tasted. I followed the recipe to the letter, and it did not disappoint. The aroma from the rosemary and spices linger in your home, and it makes everything feel so cozy. Now I see why Jené makes this recipe, again and again.
Awww, I am so happy you loved it!! Thank you for sharing 🙂