Butternut Squash Lentil Soup

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An close-up overhead shot of a small brown cup of the butternut squash and lentil soup with toasted sourdough bread and sprigs of rosemary.

5 from 2 votes

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.

Prep Time10

Cook Time35

Total Time45

Course: Soup

Cuisine: American

Servings: Servings

Author: Jenné Claiborne

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

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.

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.

Nutrition