Lentil Butternut Squash Soup

We were wanting to use the leftover lentils from that lentil crostini we made a few days ago. We found this recipe in that same book Michael's sister got him for Christmas. It also has butternut squash, our favorite! It's very hearty and makes a lot, so you'll have enough to freeze for another chilly night.


  • 1 1/4 cups green or black lentils
  • 2 tbsp. olive oil
  • 1 large yellow onion, chopped
  • 2 cups diced butternut squash (1/4 inch dice)
  • 1 - 28 oz. can crushed tomatoes
  • 1 cup vegetable stock (we actually used beef broth b/c it was all we had and it worked fine!)
  • 1 tsp. salt
  • 1 tsp. paprika
  • 1 tsp. chili powder (optional)
  • Goat cheese (or other cheese), for garnish


  1. Boil 5 cups of water in a large saucepan. Add lentils and cook for 20+ minutes, until tender (green lentils take longer than black)
  2. Meanwhile, heat oil in large pan over medium heat. add onion and saute until tender (about 3 minutes). Stir in squash, tomatoes, stock (or broth) and continue cooking until squash is tender (about 10-15 minutes).
  3. Drain lentils. Stir them into the squash soup pot. Add salt, paprika, and chili powder. Simmer for a couple more minutes, top with cheese, and serve!


test it comm said...

This soup sounds nice and healthy and tasty and good!

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