Servings: 6 | Total Time: 50 mins | Difficulty: Easy
This cozy Butternut Squash Lentil Soup is comfort in a bowl — hearty, nourishing, and naturally rich in flavor. Sweet cubes of butternut squash simmer with earthy green lentils, fresh vegetables, and a touch of tomato paste for depth. It’s the kind of soup that feels both rustic and refreshing — satisfying enough for a meal yet light enough to enjoy any time of year.
Perfect for meal prep, this soup freezes beautifully and gets even better the next day.
Look at the Recipe
- Comforting, warm, and loaded with vegetables
- Balanced sweetness from butternut squash and savory depth from lentils
- Fiber-rich, nutrient-dense, and perfect for cozy dinners
Ingredients Needed
Base & Aromatics
- ½ tbsp olive oil
- 1 large onion, diced
- 1 medium carrot, diced
- 2 leeks (white parts only), cleaned and chopped
- 1 celery stalk, diced
- 2 tbsp tomato paste
Soup Base
- 6 cups vegetable broth
- 1 lb butternut squash, peeled and diced (½-inch cubes)
- 2 oz green lentils (about ⅓ cup)
- 1 bay leaf
- ½ tsp kosher salt
- Freshly ground black pepper, to taste
Greens
- 3 cups packed chopped lacinato kale, stems removed
How to Make Our Butternut Squash Lentil Soup
- Sauté the Aromatics: Heat a large pot or Dutch oven over medium heat. Add olive oil, onion, carrot, leeks, and celery. Reduce heat slightly and cook 4–5 minutes, stirring occasionally until softened.
- Add Tomato Paste: Stir in tomato paste and cook for about 2 minutes to deepen the flavor.
- Build the Broth: Pour in vegetable broth, add the bay leaf and lentils, and bring to a boil.
- Simmer: Reduce heat to low, cover, and simmer about 20 minutes until lentils are halfway cooked.
- Add Squash: Stir in the diced butternut squash and cook another 15 minutes, or until tender. Remove and discard the bay leaf.
- Finish with Kale: Add chopped kale and cook about 7 minutes longer until the greens are tender. Season with salt and pepper to taste.
Storage & Serving Suggestions
- Refrigerate: Store in airtight containers for up to 4 days.
- Freeze: Cools and freezes well for up to 3 months — perfect for batch prep.
- Reheat: Warm gently on the stovetop or in the microwave with a splash of broth or water.
- Serve with: A slice of crusty whole-grain bread or a sprinkle of parmesan for a complete meal.
Tips & FAQs
Can I use red lentils instead?
Yes, but note that red lentils cook faster and create a creamier texture.
Can I make this in an Instant Pot?
Absolutely! Sauté aromatics first, then pressure cook everything (except kale) for 10 minutes. Stir in kale afterward and let it wilt.
Is it okay to skip the tomato paste?
It adds richness, but you can substitute a splash of canned tomatoes if preferred.
Can I use spinach instead of kale?
Yes — stir in baby spinach during the last 2–3 minutes of cooking.
