Butternut Squash and Red Lentil Soup – Easy Healthy Recipe

When you’re craving something warm, comforting and satisfying, this butternut squash and red lentil soup is a wonderful recipe to have on hand. Made with sweet butternut squash, tender red lentils, carrots and warming spices, it’s a delicious homemade soup that’s naturally thick and creamy without needing butter or double cream.

The butternut squash adds a delicate sweetness, while the red lentils create a hearty, velvety texture and provide plant-based protein and fibre. A little fresh ginger, cumin and turmeric bring everything together, creating a beautifully golden soup that’s full of flavour.

Whether you’re preparing a simple family lunch, looking for an easy meat-free dinner or making a batch of soup for the week ahead, this recipe is practical, budget-friendly and wonderfully comforting.

Why You’ll Love This Butternut Squash and Red Lentil Soup

• Naturally creamy: The squash and lentils blend into a smooth soup without cream.
• Filling and nourishing: Red lentils provide protein and fibre.
• Easy one-pot recipe: Everything cooks together in a single saucepan.
• Budget-friendly: Made with affordable vegetables and dried lentils.
• Perfect for meal prep: Prepare several portions in advance.
• Freezer-friendly: Ideal for storing individual servings for busy days.

Recipe Overview

Ingredients

For 6 servings:

• 700g butternut squash, peeled, deseeded and cubed
• 150g dried red split lentils
• 2 medium carrots (approximately 160g), peeled and chopped
• 1 medium onion (approximately 120g), finely chopped
• 3 garlic cloves, crushed
• 1 teaspoon freshly grated ginger
• 1 litre reduced-salt vegetable stock
• 1 teaspoon ground cumin
• ½ teaspoon ground turmeric
• ½ teaspoon smoked paprika
• ¼ teaspoon freshly ground black pepper
• Low-calorie cooking spray, used according to the product instructions
• Salt, if needed
• Fresh coriander or parsley, for garnish
• A squeeze of fresh lemon juice, optional

How to Make Butternut Squash and Red Lentil Soup