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Is there anything more comforting during fall than a bowl of butternut squash soup? I don’t think so!
Every spoonful of this Butternut Squash Soup with Crispy Lentils features wholesome ingredients and warm spices, like butternut squash, lentils, cumin, and cilantro. It’s pureed until smooth, leaving you with a luscious and creamy meal to warm you up on chilly fall days.
To finish it off, crispy roasted lentils are sprinkled on top for crunch, complexity, and protein. It’s the best way to turn this appetizer into a main meal!
Table of Contents
1. Why this recipe works
2. Ingredient notes
3. Step-by-step instructions
4. Tips for making this recipe
5. Frequently Asked Questions
6. Recipe card
Why this recipe works
The most comforting yet wholesome fall recipe.
Roasted butternut squash has magical, comforting qualities, like a velvety, thick texture and a sweet, earthy flavor. It doesn’t even need coconut milk or cashew cream once it’s pureed—it’s creamy all on its own!
In addition, the handful of budget-friendly warm spices from ALDI give this soup extra comforting characteristics. Red pepper flakes add a subtle heat, cumin builds on the squash’s earthiness while highlighting another layer of warmth, and cinnamon brings out the natural sweetness.
Despite being cozy, it’s wholesome and vegan, gluten-free, soy-free, and nut-free.
Gourmet flavors without extra work.
I’ve gotten to know winter squash quite well (as evident in my Butternut Squash Curry and Thai Pumpkin Soup recipes), and it can be time-consuming to prepare. So, I skipped all the peeling and dicing in this recipe (without any sacrifice in flavor).
By cutting it in half, scooping out the seeds, and slicing a crosshatch pattern in the flesh, you achieve deeply flavored roasted squash without the wrist-aching peeling and chopping.
The baseline of flavor here comes from a short list of affordable aromatics and spices. By sautéing them ahead of time, their gourmet flavors are put on display without having to slow simmer the soup.
Looking for more creamy but wholesome vegan soups? Try my Vegan Broccoli Soup or Vegan Cauliflower Soup!
Finished with a crispy surprise.
Have you had the pleasure of trying roasted lentils before? They become delightfully crispy and add a fabulous surprise texture once topped on the creamy soup. You can even double up on the roasted lentils and use any extras on salads, grain bowls, or stuffed sweet potatoes.
Serving toasted bread on the side adds a chewy crunchiness at the end. Dip a piece in the soup to enjoy all of the best textures in one meal: creamy, crunchy, chewy, and crispy.
Ingredient notes
Butternut squash. A large squash (around 3 to 3.5 pounds) or two small squashes will do. The squash is halved, then roasted to fill this soup with layers of deep, earthy, subtly sweet flavors that you wouldn’t get if the squash was simply sauteed or boiled.
Green lentils. Dried lentils are a pantry staple I always pick up from ALDI because they’re one of the most affordable and easiest ways to bulk up meals. Both green or brown lentils can be used here, as they both crisp up well in the oven and act as a crunchy element on top of each bowl of soup.
Extra virgin olive oil. I like to keep Simply Nature Organic Extra Virgin Olive Oil from ALDI on hand. The organic label doesn’t come with an extra price tag and the quality is fantastic.
Garlic + aromatics. Savory garlic, onion, and a warm spice blend add layers of comfort and depth.
Bread. A creamy soup always needs some bread for dipping. Both Specially Selected French Baguette or Specially Selected Italian Bread Loaf from ALDI add a contrasting chewy, crunchy texture when dipped into the luscious soup.
Step-by-step instructions
Cook the lentils. Cook the lentils in a pot on the stove or in your pressure cooker, but only until al dente (not soft!). Drain the lentils and lay them on a kitchen towel to dry (this is important for the roasting step).
Roast the squash. Cut the squash in half lengthwise, scoop out the seeds, and use a paring knife to cut a crosshatch pattern in the flesh. Rub the flesh with olive oil, salt, and pepper.
Having trouble slicing your squash in half? Just pop it in the microwave for 2 to 3 minutes to soften slightly.
Place the squash flesh side down on a lined baking sheet. Roast in the oven at 400ºF/205ºC for 30 to 40 minutes, until brown and tender.
Roast the lentils. Transfer the cooked and dried lentils to another sheet pan. Drizzle them with olive oil and sprinkle with salt and pepper. Spread them out in an even layer, then roast until crisp, about 25 minutes (same temperature as the squash).
Cook the aromatics. When the squash is almost done roasting, heat some olive oil in a saucepan over medium-high heat. Add the onions and sauté until soft and fragrant. Next, add the garlic and sauté until aromatic.
Add the spices and stir to coat the onions for 30 seconds. Deglaze the pan with the broth, making sure to scrape up the brown bits stuck to the bottom. Simmer for 5 minutes.
Blend the soup. Transfer the roasted squash flesh to a stand blender. Pour in the broth and onion mixture and season with salt, pepper, and red wine vinegar. Blend with the center cap removed (to allow the steam to vent) until the soup is smooth and creamy.
Taste and adjust the seasonings as needed. Pour into bowls and top with crispy lentils and chopped cilantro and green onions. Serve the toasted bread on the side and enjoy!
Tips for making this recipe
The secret to crispy lentils.
Only lentils that are barely cooked will crisp up in the oven. If you cook them until they’re soft, they won’t dry out as well.
It’s also important that you give the lentils time to dry after cooking. Cooked and dried lentils = crispy, crunchy roasted lentils.
To dry the lentils, lay them on a clean kitchen towel and spread out. Rest for 10 minutes (or longer). If they still seem a bit wet, drape the towel on top and very gently pat them dry (don’t smush them!).
Achieving the right texture.
A regular stand blender will beautifully puree the soup, giving it a silky, creamy texture. If you want to wash one fewer dish and don’t mind a more rustic texture, blend the soup with an immersion blender or keep some of the roasted squash on the side and stir it in after blending.
Save time by multitasking.
The components in this recipe are easy to tackle, but there’s a right way to get them done efficiently:
(1) Prep the squash while the lentils are simmering
(2) Roast the squash, then prep the aromatics, and wait for the cooked lentils to dry
(3) Roast the lentils when the squash is 25 minutes away from being done
(4) Cook the aromatics on the stove with broth and toast the bread when the lentils and squash are almost done roasting
(5) Blend to soup, top with lentils and bread, and you’re done!
Frequently Asked Questions
Technically, you can eat the skin from roasted butternut squash. It doesn’t affect the flavor when blended, but it will slightly affect the texture. I prefer to peel the squash after it’s done roasting (when the squash is tender, it almost slips out of the peel).
The leftover soup will last for 5 or 6 days when it’s stored in an airtight container in the fridge. Keep the lentils in a separate jar at room temperature with the lid ajar to help them stay crisp for about 1 day.Â
Yes, you can freeze the soup for 3 to 4 months. When reheating, add broth as needed to help thin it out and freshen up the flavor with a splash of red wine vinegar or lemon juice. The crispy lentils cannot be frozen though.
More Vegan Butternut Squash Recipes
- Vegan Tagine with Chickpeas
- Creamy Lentil Stuffed Butternut Squash
- Butternut Squash Curry with Chickpeas
- Roasted Butternut Squash Kale Salad
I hope you love this vegan butternut squash soup as much as we do! Be sure to visit your local ALDI to stock up on all of the warm and comforting essentials for fall and if you try this recipe, leave a rating and review below with your feedback!
Butternut Squash Soup with Crispy Lentils
Ingredients
- 1 large or 2 small butternut squash (weighing 3 to 3.5 lbs or 1.4 to 1.6 kg total)
- 3 tablespoons Simply Nature Organic Extra Virgin Olive Oil, plus more for roasting squash
- 1 heaping teaspoon kosher salt, plus more for seasoning
- Freshly cracked black pepper
- 3 cups (720 mL) Simply Nature Organic Vegetable Broth
- ¾ cup (140g) green or brown lentils
- 1 large yellow onion, finely chopped
- 8 garlic cloves, finely chopped
- 1 teaspoon red wine vinegar, plus more as needed (or freshly squeezed lemon juice)
Spice Blend
- 1 teaspoon Stonemill Paprika
- 1/2 teaspoon Simply Nature Organic Ground Cumin
- 1/2 teaspon Simply Nature Organic Crushed Red Pepper
- 1/8 teaspoon Simply Nature Organic Ground Cinnamon
For Serving
- 1 handful cilantro leaves and tender stems, chopped
- 2 to 3 green onions, thinly sliced on a bias (optional)
- Specially Selected Italian Bread Loaf or French Baguette, sliced into rounds
Instructions
- Preheat the oven to 400ºF/205ºC. Arrange two oven racks, one on the bottom and one in the middle.
- Cook the lentils. Bring a Dutch oven or large saucepan of water to a boil. Add a pinch of salt, then lentils. Reduce heat to maintain a simmer for about 8 minutes. Taste a lentil—it should be cooked through but with a bite to it (you don’t want it to get soft). Drain well and transfer to a large kitchen towel to dry out. You can gently run your hands through the lentils to help them dry quicker (it takes about 10 minutes).
- Prep and roast the squash. While the lentils are cooking, slice the squash in half, vertically, then scoop out the seeds in the cavities (no need to peel the squash).* Take a paring knife and make some crosshatch marks in the flesh, but don’t cut all the way through to the skin. Drizzle each half, flesh side up, with some of the olive oil and rub in. Season the flesh with salt and pepper. Line a rimmed sheet with parchment paper. Place flesh side down and roast on bottom rack for 50 to 55 minutes, or until somewhat browned and tender.
- Roast the lentils. Add the lentils to a second rimmed sheet pan and toss with 1 TBSP olive oil and sprinkle with a few pinches of salt and pepper. Spread the lentils out and shake the pan back and forth to evenly distribute so there’s no overlap. Set aside for now.
- When the squash has 25 minutes left, add the pan of lentils to the middle oven rack. Roast for about 25 minutes, or until browned and crisp, shaking the pan halfway through to toss.
- Cook the aromatics. When the squash has about 15 minutes left**, heat 2 TBSP of the olive oil in the saucepan used earlier over medium-high heat. Once hot, add the onions and season with a pinch of salt. Cook for about 7 minutes, or until softened and turning color. Add the garlic and cook for another 2 minutes, stirring frequently. Add the Spice Mix and stir for 30 seconds. Pour in the broth, scraping up any browned bits. Bring to a simmer and simmer for 5 minutes.
- Toast the bread (now or before serving the soup). If you have a few minutes before the squash is done, toast your bread using a toaster oven. Alternatively, you can toast your bread in a frying pan with a bit of olive oil and toast on both sides until golden brown. Or, you can wait until the squash is done roasting and toast the bread in the oven for a few minutes on both sides.
- Blend the soup. When the squash is done, remove skin (it should come off easily with your hands). Transfer flesh to a stand blender. Carefully pour in the onion-broth mixture and season with 1 heaping teaspoon kosher salt, lots of black pepper, and red wine vinegar. Remove the center cap and cover with a dish towel to allow steam to vent. Turn the blender to low, then slowly increase speed and blend for a few minutes until the soup is smooth, creamy, and warmed through.*** Taste the soup seasonings and add more salt/pepper or vinegar or lemon juice as needed.
- Pour the soup into bowls, top each with crispy lentils, and chopped cilantro and green onions, if using. Drizzle a bit of olive oil on each slice of bread, sprinkle with a pinch of salt, and serve alongside the soup.
Notes
Cooking has never been my favorite thing to do so it’s no surprise to me that I ruined what I think would have been a really great soup by not cooking the garlic enough. So, instead I had a garlic soup with a hint of butternut squash. I’m determined to make this and enjoy It as much as everyone else did. I think next time I’m going to use a little less garlic and roast it. Then I’m sure I’ll be able to taste the squash. 😊 On the other hand the lentils where a really nice addition. I enjoyed the crunch they brought to the soup.
We’re glad you gave the recipe a shot, Evelyn, and we’re sure you’ll get it just right next time! We’re happy you enjoyed the lentils at least!
Are the lentils ok snap, crackling and pop
Delicous but I made some slight changes. Seasoned lentils with same seasonings from the soup before roasting them in addition to salt, pepper and olive oil.
Lentils took 10 minutes to roast in convection roast oven setting. Used sour dough bread toasted with salt and extra virgin olive oil was an awesome accompaniment. Used smoked paprika and increased seasoning amounts for soup. Overall delicous, totally worth the effort.
We’re so happy that the soup turned out well for you, S. Thank you for taking the time to leave a comment and for trying out the recipe!
I just finished making and eating this meal! And what a meal!!!! The lentil crisps add some a unique touch to the soup. I went too heavy handed on the black pepper while blending the soup, but other than that, this recipe is perfection. Thank you so much for sharing it with us!!!!
Hi Priscilla, we’re thrilled you enjoyed the soup! Thanks for the awesome review :)
I added some nutmeg and omitted the kosher salt, and used a stick blend as that’s all I have. It was delicious.
Hi Violet, we’re so happy you enjoyed it! Thanks for leaving a review :)
I made this for dinner last night and it was amazing! The recipe was easier than I initially thought. Everything came together with the timings provided, and the flavors were incredible. My non-vegan husband loved it and asked me to make it again some time. This is a win.
That’s a win, Jenni! Thanks for the awesome review :)
The recipe didn’t disappoint, as usual at rainbow plant life :) Loved how it felt pretty simple to make, but still tasted very interesting – and we had some frozen pureed squash leftover from another recipe last month so it was even easier to just pull that out and add to the blender. That really cut down on prep time and made this an easier weeknight meal. It felt like the cooking/drying/roasting lentils would be a lot of steps at first, but I thought it really paid off and didn’t actually take too much effort in the end. Though without the squash also in the oven, the lentils toasted way faster than the 25 minutes. That crunchy texture really brought things together. We also topped with some chopped arugula, which was delicious. Thanks for the recipe!
Thanks for sharing, Molly! So lovely to hear you enjoyed the soup :)
Good thing we all have our own opinions! With that said, the soup was fantastic as written!
Good to hear it, Lynn! Thanks for sharing :)
I have nade this soup so many times because I love it so much! The spice blend was perfect and I loved the hint of heat from the read pepper.
Vicki, So glad to hear you loved the soup!
I agree with the other comments very velvety texture and like the heat from the red pepper flakes and cumin. I made a mistake and used a half a teaspoon of cinnamon instead of 1/8 so thankfully I like cinnamon. I thought the spices played off well with the sweetness of the butternut squash. I did not make the lentils but next time I will try adding that with the soup. I will definitely make the soup again very delicious.
We’re happy to hear you’re a fan of the soup, Lori! And we can’t wait for you to try the crispy lentil topping!
For me the seasoning profile was way off with the cumin and red pepper. I was not a fan. I tried to recover the batch by adding some clove, nutmeg, allspice and a dollop of maple syrup. It was edible but I was upset about the addition of those spices wrecking what otherwise would have been a great soup (for me). Butternut squash soup is all in the seasoning and I will continue my quest to find the perfect balance. Otherwise it is a nice recipe, and was an interesting idea for a topping that adds vegan protein with the lentils. Although honestly I would have preferred them on a salad as they lost their crispness quickly on the soup. Thanks Nisha!
Thanks for your honest feedback, Christie. Thanks for trying the recipe either way!
Delicious soup! It’ll be added to my weekly soup rotation for sure l. Thank you Nisha!
Great, Sophia! So happy to hear you loved the soup and will continue making it!
So delicious!! Loved it, Nisha! Thank you so much! I love your soup recipes and just recently made the white bean and kale soup! Please do keep the soups coming!.
Hi Maneesha, I’m so glad you enjoyed this butternut squash soup! It’s been a favorite at our house too. If you’re looking for another quick and flavorful packed recipe, try out the soup recipe I linked below. If you end up making it, let us know what you think!
https://rainbowplantlife.com/thai-red-curry-sweet-potato-soup/
Amazing dish. Velvety and delicious.
Linda,
The word “velvety” is a great description! Happy you enjoyed it as much as you did :)
Adding this soup to my rotation! I’ve made plenty of butternut squash soups, but this one is, by far, my favorite. The addition of cinnamon and the crunch lentils on top really make this dish perfect for me. The cinnamon sits in the background and really balances the gentle heat from the paprika and chili flakes. 5/5 I love this recipe!
Hi Saúl
Thank you so much for such an incredible review! :) Crispy lentils are such a game changer, and the touch of cinnamon is the perfect balance!
Very delicious!! The spices were perfect and the lentils were amazing!! The depth of flavor and the slight warmth from the crushed red pepper is perfect! Thank you for another delicious recipe!
Hi Frances,
Aren’t crispy lentils a game changer? So glad you loved the warmth from the crushed red pepper too! Thank you for such a lovely review, we appreciate your time!