Looking for a cozy and comforting soup that packs a flavor punch? This hearty Butternut Squash Soup is slightly sweet from carrots, sweet potatoes, and onions, yet it has a bright, warming flavor from the garlic and ginger. It’s absolutely perfect for chilly days and cozy nights!
If you love curries or Thai-inspired flavors, you won’t want to miss this easy squash soup! Made with sweet and starchy veggies like onion, sweet potato, carrot, and squash, it’s so filling and cozy. The red lentils, garlic, and fresh ginger really take the flavor to the next level. Try serving it over your favorite rice or homemade chapati to wipe up every last drop!
Why You’ll Love This Smoky Butternut Squash Soup Recipe
- Sweet and satisfying - From the yellow onion to the carrots, sweet potato, squash, and red lentils, this butternut squash soup has a natural sweetness that pairs incredibly well with smoky paprika and bright ginger. You won’t want to stop eating!
- So much flavor - As the ingredients meld together in the stock pot, the flavors will become more and more pronounced. This soup has so much flavor that it’s even delicious cold as a light summer appetizer!
- Freezes well for later- Since this lentil butternut squash soup makes a whopping 12 servings (in just one hour!), you might want to freeze some for later. This means you can enjoy homemade soup any time of year!
Ingredients
- Oil - This is just to sautee the aromatics and vegetables. I prefer olive oil or coconut oil.
- Yellow onion - Since yellow onions are naturally sweeter, they’re a perfect fit for this slightly sweet squash soup.
- Minced garlic - The savory flavor of garlic keeps this soup from becoming too sweet. Use fresh garlic (or store-bought minced garlic in a pinch).
- Fresh ginger - It’s worth the effort to hand-grate fresh ginger instead of using powdered ginger. Be sure to scrape off the peel first and use a fine zester.
- Sweet potato - Choose a white, yellow, or orange-fleshed sweet potato. The lighter-colored sweet potatoes offer a nice contrast between all the orange ingredients in this soup!
- Carrot - Carrots have a pleasant, savory flavor that pairs well with garlic, ginger, and other spices.
- Butternut squash - Take the time to peel, de-seed, and chop your butternut squash. In a pinch, you can also use pre-cut pieces from the store.
- Water - Since we’re using bouillon paste, you must add water to dilute the mixture.
- Bouillon seasoning - I like to use "Better than Boullion" paste since it is quick and easy! Look for low sodium when possible.
- Red lentils - These lentils are really tender and have a mild flavor that pairs well with squash and carrots.
- Smoked paprika - This ingredient is a flavor powerhouse! It adds a smoky sweetness that draws out the flavors in every other ingredient.
- Black pepper - Add pepper to taste.
- Lime juice - Stir in lemon juice at the end or serve lime wedges as a garnish to add a bright pop of flavor right before serving.
Variations
- Add yellow curry powder for curried butternut squash soup - The vegetables in this soup are already so close to the vegetables in yellow curry that this is a natural pairing! Sautee 1-2 tablespoons of yellow curry in your oil for about a minute before adding the onions.
- Make it creamy - Reduce the water by 14 oz and add a can of coconut milk for a silky smooth, Asian-inspired flavor.
- Spice it up - Since the veggies and lentils are naturally sweet, they’re the perfect vehicle for some spice! Add some cayenne pepper or red chili flakes for a heat that builds as you go.
How to Make Lentil And Butternut Squash Soup
- Heat the olive oil in the Dutch oven over medium-high heat.
- Add the onion and sauté until the onions are translucent but not browned, about 5 minutes.
- Add the garlic and ginger and stir.
- Add the sweet potatoes, carrots, squash, bouillon, and water and bring it to a boil. Reduce the heat to medium and continue cooking for about 20 minutes.
- Stir in the lentils, curry paste, smoked paprika, and pepper. Continue cooking for 10-15 minutes until the lentils and vegetables are soft.
- Add the coconut milk and use the emulsion blender, blending until smooth.
- Stir in the lime juice and serve immediately, or refrigerate overnight to serve cold.
Tips
- Speed things up - If you know you’re making this recipe later, soak your lentils for a few hours to help them cook faster. Strain off excess liquid before adding them to the pot.
- Garnish each bowl - Since this soup has such a smooth, creamy texture, it can be really nice to add some texture. Sprinkle some diced green onions, chopped cilantro, chopped peanuts, fried shallots, or more for extra flavor and a little crunch.
- Storage - Save extra soup for later by storing it in an airtight container in the fridge for 4-5 days. To reheat, warm your serving in a small saucepan or microwave for 2-3 minutes, stirring occasionally. You can also freeze leftovers in freezer-safe containers. Be sure to thaw in the fridge overnight before reheating.
FAQs
Do I need to rinse lentils before making soup?
Although it’s not completely necessary to rinse lentils, it’s a good practice. You never know exactly how those dried lentils were stored before they got to you. Rinsing will help remove any dirt or debris, and it will help soften the skins so the lentils can expand while cooking. If you let the lentils soak, they can actually cook about twice as fast, and they’ll be easier to digest, too.
How do you reduce gas in lentil soup?
No one really likes to talk about this part of eating lots of lentils and beans, but they can cause sensitive people to feel gassy or bloated. To combat this, soak your lentils for a few hours, then strain off the soaking liquid. You can also add about a teaspoon of baking soda to your beans while they cook!
Is butternut squash and lentil soup good the next day?
Yes, and in fact, most soups taste even better the next day as the flavors really combine together as the soup chills. However, you only want to eat leftover soup if it’s been stored properly. It’s important to cool soup by filling your leftover containers and letting them either cool at room temperature for 1-2 hours before refrigerating or leave them with the lids off and put them in the fridge while they’re still hot. Once the soup has cooled, add the lids back on and eat the soup within 4-5 days.
More Butternut Recipes
- Butternut Squash Soup Recipes For Fall
- Harvest Butternut Squash Soup
- Vegan Gluten Free Butternut Squash Soup
- Gingery Butternut Squash Soup
- Butternut Squash Vichyssoise Soup
- Butternut Squash Soup (with Thyme, Sage & Basil)
Smoky Butternut Squash Soup Recipe
Author: Recipe Idea Shop
Print Recipe Pin Save This RecipeIngredients
- 2 tablespoons olive oil or canola oil
- 1 medium yellow onion peeled and diced
- 3 garlic cloves minced
- 1 tablespoon fresh ginger peeled and grated (about a 2" piece)
- 1 large sweet potato peeled and cubed
- 2 large carrots peeled and diced
- One large butternut squash peeled, seeded and diced
- 8 cups water
- 2 teaspoons Better than Bouillon vegetable seasoning
- 16 ounces dry red lentils
- 2 tablespoons Thai Red Curry Paste
- ½ teaspoon smoked paprika
- ¼ teaspoon pepper or more, to taste
- 2 13.5- ounce cans of lite coconut milk
- 1 tablespoon lime juice to garnish
Directions
- Heat the olive oil in the Dutch oven over medium high heat.
- Add the onion and sauté until the onions are translucent but not browned, about 5 minutes.
- Add the garlic and ginger and stir.
- Add the sweet potatoes, carrots, squash, bouillon, and water and bring it to a boil. Reduce the heat to medium and continue cooking for about 20 minutes.
- Stir in the lentils, curry paste, smoked paprika, and pepper. Continue cooking for about 10-15 minutes until the lentils and vegetables are soft.
- Add the coconut milk and use the emulsion blender, blending until smooth.
- Stir in the lime juice and serve immediately or refrigerate overnight to serve cold.
Nutrition
Kathy acquired the blog, Recipe Idea Shop in 2024. She was raised on a farm in Arkansas where having a big garden and good food to eat was the norm. She shares recipes for homemade comfort food and new trending dishes.
Kathy began her blogging journey in 2011 when she founded PetticoatJunktion.com, a home décor blog focused on repurposing and upcycling furniture, and thrift store finds.