How to make Butternut Squash and Lentil Soup
This is by far one of my favourite soups. It’s warming and hearty, and reminiscent of my mom’s lentil soup. The butternut squash broth adds thickness and flavour, and the lentils add heartiness and protein! This one is simple, but requires pre-roasting the butternut squash with onions.
While roasting, water fry leeks in your soup pot. ‘Water fry’ basically means frying as you would with oil, but with water instead. When the water evaporates, continue to add some more so your lentils don’t stick to the pan.
After roasting, just toss the onions and squash into a blender with your spices. Then, transfer the liquid to a pot and cook with the lentils.
Can you freeze lentil soup?
Absolutely. I usually divide into tupperware containers for a quick and easy lunch when I’m off to work!
What are the health benefits of lentils?
There are SO many! Lentils are packed with protein, fiber, iron, and polyphenols. They are also a great source of folic acid and magnesium. And a non-health benefit is that out of all beans and legumes, they have a shortest amount of cooking time and don’t require pre-soaking. Oh, AND, they are very wallet friendly.
What kind of lentils should I use?
This is the only issue. Which kind of lentils should I buy?? There are so many. If you live in an area with lots of different ethnic food options, you will see hundreds of different lentil options. You could probably use any type of lentil, but my favourite is the standard brown or green lentil.
How do you prepare lentils?
I have mentioned that you can skip soaking, but don’t skip rinsing! This ensures removing any debris or dirt. The general rule of cooking lentils states one cup of dried lentils yields two to two-and-a-half cups of cooked lentils.
For a great resource on lentils, check out: Everything You Need to Know about Lentils
This recipe is:
Butternut Squash and Lentil Soup
- 1 medium yellow onion
- 1 butternut squash
- 1.5 cups lentils, green or brown
- 1 stalk leeks
- 2 veggie bouillon cubes
- salt/pepper to taste
- 1 tsp nutmeg
- 1 tbsp olive oil
- Preheat oven to 425C.
- Peel and cut butternut squash and onion into 1-2 inch pieces. Spread out on a baking sheet. Coat lightly with olive oil and sprinkle with salt and pepper. Roast for 25-30 minutes, or until golden brown.
- Cut leeks into 1/2 inch pieces. In a heavy bottomed pot, cook leeks in a small amount of water. When the water appears to evaporate, add a little more, and repeat until the leeks are softened and semi-translucent.
- In a high speed blender, combine the cooked butternut squash, onions, bouillon cubes, nutmeg and 7 cups of water. Blend until smooth.
- Add your mixture to the pot with the leeks and turn to medium heat.
- Rinse lentils, and add them to the pot.
- Cook for approximately 30 minutes or until the lentils are soft.
- Season with salt and pepper to taste.
- Enjoy immediately, or pre-portion for make ahead freezer meals!
Enjoy this soup with a side of German Pretzel Buns!
Holy Crap! What an amazing soup…never knew I would like squash so much, awesome!