Description
This Hearty Lentil and Winter Squash Soup is a comforting, nutritious batch-friendly recipe perfect for chilly days. Featuring brown or green lentils, butternut squash, and warm spices like cumin and smoked paprika, it offers a creamy texture achieved by partial blending. The soup is flexible with optional ingredients like diced tomatoes and leafy greens, making it a wholesome meal suitable for batch cooking and meal prep.
Ingredients
Scale
Soup Base:
- 2 Tbsp olive oil
- 1 large onion, diced
- 2–3 carrots, diced
- 2 celery stalks, diced
- 3–4 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp ground coriander (optional)
- Salt & black pepper, to taste
Main Ingredients:
- 1 lb (450 g) brown or green lentils, rinsed
- 1 medium butternut squash (or kabocha), peeled and cubed (~4 cups)
- 1 (14 oz) can diced tomatoes (optional for acidity)
- 8 cups vegetable or chicken broth
- 2 bay leaves
- 1–2 tsp fresh thyme or ½ tsp dried thyme
Optional Ingredients:
- 1–2 cups chopped kale or spinach (added at the end)
Optional Garnishes:
- Chopped parsley or cilantro
- A drizzle of olive oil or yogurt
- Crusty bread for serving
Instructions
- Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery, sautéing for 5–7 minutes until softened. Stir in minced garlic, ground cumin, smoked paprika, ground coriander (if using), salt, and black pepper; cook for 1 minute until the spices are fragrant.
- Add main ingredients: Stir in the rinsed lentils, cubed butternut squash, diced tomatoes if using, vegetable or chicken broth, bay leaves, and thyme. Bring the mixture to a boil, then reduce heat to a simmer.
- Simmer until tender: Let the soup simmer gently for 25–30 minutes, stirring occasionally, until the lentils and squash are fully tender.
- Optional: Blend partially for creaminess: Use an immersion blender to partially puree the soup in the pot, maintaining some chunks for texture. If the soup becomes too thick, add additional broth or water to reach desired consistency.
- Add greens and finish: Stir in chopped kale or spinach if using, cooking for 2–3 minutes until wilted. Taste the soup and adjust seasoning with salt, black pepper, or a squeeze of lemon juice to brighten the flavors.
Notes
- For deeper flavor, roast the butternut squash before adding it to the soup.
- Add a splash of coconut milk for extra creaminess and richness.
- Smoked paprika and thyme provide a cozy, warming aroma that enhances the soup.
- Top servings with toasted pumpkin seeds for crunch and texture contrast.
- Store leftovers in an airtight container in the refrigerator for 4–5 days or freeze up to 3 months.
- Reheat gently on the stovetop, adding water or broth if needed to adjust thickness.
