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Butternut Squash and Lentil Soup

Hearty, Delicious Butternut Squash and Lentil Soup
Total Time1 hr
Course: Soup
Cuisine: American, French, German
Keyword: Freezer Meals, How to make Lentil Soup, Lentil Soup, Plant-based Soup, Vegan Lentil Soup, Vegan 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!