Save The first time I made this soup was during a particularly gray November when my kitchen counter was overflowing with squash from my farm share. I had never thought to roast squash before simmering it into soup, but the caramelized edges from the oven transformed something simple into something extraordinary. Now this recipe lives in my phone as the thing I make when friends need comfort.
Last winter my neighbor came over unexpectedly while this was simmering, and she ended up staying for two bowls. The way the cinnamon and smoked paprika curl around each other is what makes people ask what's in it. It is become my go-to when someone says they are not feeling well.
Ingredients
- 1 medium butternut squash: Roasting first concentrates the natural sugars and creates those golden brown edges that make the soup taste like it cooked all day
- 2 medium carrots: These add subtle sweetness and body to the broth base
- 1 large onion: Use yellow onions for the best flavor as they soften into sweetness
- 3 cloves garlic: Freshly minced releases more oils than pre-cut garlic
- 3/4 cup red lentils: These cook down quickly and naturally thicken the soup without needing cream or flour
- 4 cups vegetable broth: Choose a low-sodium brand so you can control the salt level
- 1 tsp ground cumin: Earthy and warm, this is the backbone of the spice blend
- 1/2 tsp ground coriander: Adds a bright citrusy note that lifts the heavier flavors
- 1/2 tsp ground turmeric: Gives the soup its golden color and anti-inflammatory benefits
- 1/4 tsp ground cinnamon: Just enough to add warmth without making it taste like dessert
- 1/4 tsp smoked paprika: This sneaky ingredient adds depth and subtle smokiness
- 2 tbsp olive oil: One tablespoon for roasting, one for sauteing the aromatics
- Juice of 1/2 lemon: Brightens all the flavors right at the end
Instructions
- Roast the squash first:
- Toss the cubed squash with one tablespoon olive oil, salt, and pepper until evenly coated. Spread on a parchment-lined baking sheet and roast at 400°F for 25 to 30 minutes, stirring halfway through.
- Build the flavor base:
- While the squash roasts, heat the remaining olive oil in a large pot over medium heat. Add the chopped onion and carrots, cooking for about 5 minutes until the onion turns translucent. Add the garlic and cook for just one minute more until fragrant.
- Toast the spices:
- Stir in the cumin, coriander, turmeric, cinnamon, and smoked paprika. Cook for 30 seconds, stirring constantly, until the spices bloom and become very aromatic.
- Simmer together:
- Add the roasted squash, rinsed lentils, vegetable broth, and water to the pot. Bring everything to a boil, then reduce heat to low and simmer uncovered for 20 minutes until the lentils are completely soft.
- Blend until smooth:
- Remove the pot from heat and use an immersion blender to puree the soup until completely silky. If using a standard blender, blend in small batches and be careful with hot liquid.
- Finish bright:
- Stir in the lemon juice and taste the soup. Add more salt or pepper as needed, then ladle into bowls and top with fresh cilantro or parsley if you like.
Save This soup has become my standby for new parents and anyone recovering from illness because it feels substantial without being heavy. Something about the combination of warming spices and smooth texture just wraps around you like a blanket.
Make It Your Own
I have learned that adding a quarter cup of coconut milk before blending makes this incredibly creamy, which I do when I want it to feel more indulgent. A teaspoon of fresh grated ginger along with the garlic adds a spicy kick that is perfect when you are fighting off a cold.
Serving Suggestions
Crusty gluten-free bread is the classic partner here, but I have also served it over cooked rice for a more substantial meal. A dollop of plain yogurt on top adds a nice tangy contrast if you are not strictly vegan.
Storage and Meal Prep
This soup actually tastes better the next day as the spices have more time to meld together. It keeps beautifully in the refrigerator for up to five days and freezes well for up to three months, making it perfect for batch cooking on Sundays.
- Let the soup cool completely before transferring to airtight containers
- Leave about an inch of space at the top of containers if freezing
- Reheat gently over medium-low heat, stirring occasionally
Save There is something deeply satisfying about a soup that nourishes you from the inside out while tasting like a warm hug in a bowl. I hope this becomes one of those recipes you turn to again and again.
Recipe Questions & Answers
- → Can I make this without an immersion blender?
Yes. Use a regular blender to puree in batches. Fill blender only halfway, vent the lid, and cover with a kitchen towel. The soup will be hot, so blend carefully to avoid steam buildup.
- → How do I store leftovers?
Keep cooled soup in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stove, adding a splash of water or broth if it thickens too much. It also freezes well for up to 3 months.
- → What other lentils work here?
Yellow lentils are your best alternative since they cook quickly and soften similar to red. Brown or green lentils hold their shape and won't create the same velvety texture, but work if you prefer a chunkier bowl.
- → Can I skip roasting the squash?
You can cook it directly in the pot with the onions and carrots. Sauté the cubed squash for 8-10 minutes before adding broth. However, roasting deepens the natural sweetness and adds subtle caramelized notes.
- → How can I make this more filling?
Stir in cooked quinoa or rice before serving. Add coconut milk for richness and extra calories. Serve with crusty bread or top with toasted pumpkin seeds and a drizzle of olive oil.