Creamy Squash & Red Lentil Soup

Creamy Squash & Red Lentil Soup

This soup is so easy to make from ingredients stocked in your pantry! Red lentils are a wonderful way to increase the protein and heartiness of a classic pumpkin soup. The slightly sweet taste and grounding properties of seasonal squash are especially comforting on chillier Autumn evenings.


Preparation time: 55 mins

Difficulty: Easy

Servings: 6-8



  • extra-virgin olive oil
  • 6 cups of seasonal squash of choice (buttercup, crown pumpkin, butternut)
  • 1 onion
  • 3 cloves of garlic
  • 1 tsp ground cumin
  • 1 tablespoon curry powder
  • 2 litres of vegetable or meat broth (homemade or store-bought)
  • 2 cups dry red lentils
  • salt & pepper, to taste


  • Dice squash into small cubes. Roughly chop onion and garlic.
  • Warm oil in a large pot over medium heat. Add the onion and garlic and light brown them, about 5 minutes.
  • Add the squash, spices, and saute with the onion for another 5 minutes more. Season to taste.
  • Reduce the heat to a medium-low, add the broth and bring to a boil.
  • Cover the pot, reduce heat to low, and cook for 35 minutes.
  • Add lentils and continue to cook for another 15 minutes, until lentils and squash are tender.
  • Let the soup cool slightly, then puree with a hand blender in the pot (or transfer it to a blender in batches). Season to taste.
  • Serve & enjoy!


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