Hearty and comforting, this Butternut Squash Lentil Soup is made in one pot with whole foods so its simple and healthy. Great for busy nights!
Soup season is here and this Butternut Squash Lentil Soup is perfectly comforting on these chilly nights. This soup is healthy and nutritious with tons of flavor and textures that make it so delicious.
Try it with these amazing homemade crackers! And if you're looking for more soup deliciousness check out my vegan Broccoli Cheese Soup. So good!
Ingredients
This soup is made with simple pantry items you likely have on hand. You can use homemade vegetable broth or store bought.
- butternut squash
- lentils
- pinto beans
- diced tomatoes
- onion
- garlic
- cumin
- oregano
- chili powder
- vegetable broth or stock
- spinach or kale
- olive oil
- salt
See recipe card for quantities.
Instructions
This soup is made in one pot so it's simple and there's not a lot to clean up!
Heat oil over medium heat. Add onions and squash, sauté for 5-7 minutes until just beginning to soften. Add garlic and spices, sauté for 30 seconds more.
Add vegetable broth and dried lentils, stir to incorporate. Cover and cook over medium low heat for about 20 minutes until lentils are cooked through.
Add tomatoes, beans and salt. Taste and add more salt, if needed.
Add spinach or kale and simmer for 10 minutes until greens are cooked.
Hint: Many stores sell pre-cubed butternut squash so you can whip up this soup faster and without the hassle of peeling and chopping a whole squash.
Substitutions
- Butternut Squash - instead of squash, you can use sweet potato
- Lentils - you can use canned lentils for even faster preparation
- Pinto Beans - instead of pinto beans, you can use kidney beans
Variations
- Spicy - add chili pepper flakes while cooking to give this soup some heat
- Deluxe - serve with crusty bread or crackers
See this cracker recipe on my website!
Equipment
The only equipment needed to make this soup is a large pot.
Storage
Leftover soup should be cooled completely and then stored in an air tight container in the fridge. Good for 2-3 days.
To freeze soup, cool completely and transfer to a container or plastic bag. Place in the freezer until ready to use. To use defrost soup overnight in the fridge and then heat in a microwave safe bowl or on the stove top. Good for up to 1 month in the freezer.
Top tip
To safely cut butternut squash, start by laying the squash on its side on a cutting board. Use a sharp knife to slice about a ½ inch off the top and bottom. Use a good vegetable peeler to peel off skin. Next, with the squash on its side slice in half crosswise in the middle. Then slice each piece in half vertically. Use a spoon to scoop out the seeds and pulp and discard. To cube, lay each piece on cutting board with cut side down and slice lengthwise. Then cut crosswise to make cubes.
If you try this recipe, I'd love to know how it turns out! Leave a comment below or snap a pic and tag it @weelittlevegans on Instagram so I’ll be sure to see it!
Recipe
Butternut Squash Lentil Soup
Ingredients
- 2 tablespoon olive oil
- ½ onion, chopped
- 1 medium butternut squash, about 2-3 cups cubed
- 2 garlic cloves, minced
- 2 tsp ground cumin
- 2 tsp dried oregano
- 1 tsp chili powder
- 5 cups vegetable broth/stock
- 1 cup dried lentils or canned see note below if using canned lentils
- 1 can pinto beans, drained and rinsed, about 1 ½ cups
- 14.5 oz can diced tomatoes
- ½ tsp salt + more to taste
- 3-4 cups kale or spinach
- crusty bread or crackers optional
Instructions
- Heat oil over medium heat. Add onions and butternut squash, sauté for 5-7 minutes until just beginning to soften.2 tablespoon olive oil, ½ onion, chopped, 1 medium butternut squash, about 2-3 cups cubed
- Add garlic and spices, sauté for 30 seconds more.2 garlic cloves, minced, 2 teaspoon ground cumin, 2 teaspoon dried oregano, 1 teaspoon chili powder
- Add vegetable broth and dried lentils, stir to incorporate. Cover and cook over medium low heat for about 20 minutes until lentils are cooked through.5 cups vegetable broth/stock, 1 cup dried lentils or canned
- Add tomatoes, beans and salt. Taste and add more salt, if needed.1 can pinto beans, drained and rinsed, about 1 ½ cups, 14.5 oz can diced tomatoes, ½ teaspoon salt + more to taste
- Add spinach or kale and simmer for 10 minutes until greens are cooked.3-4 cups kale or spinach
- Serve hot with crusty bread or crackers.crusty bread or crackers
Did you make this recipe? Let me know!