Butternut Squash Soup with Crispy Lentils

Name: Butternut Squash Soup with Crispy Lentils
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: Asian, Indian, Middle Eastern
Ingredients: 1 large or 2 small butternut squash ((3 lbs or 1.3 kg total) ); 3 tablespoons extra virgin olive oil, (plus more for roasting squash); 1 teaspoon kosher salt, (plus more for seasoning); Freshly cracked black pepper; 3 to 4 cups (720 to 960 mL) good-quality vegetable broth; ¾ to 1 cup (150 to 200g) green or brown lentils ((see Note 1) ); 1 large yellow onion, (finely chopped); 8 garlic cloves, (finely chopped); 1/2 teaspoon red wine vinegar, (more as needed (or freshly squeezed lemon juice)); 1/2 teaspoon ground cumin; 1/2 teaspoon ground turmeric; 1/2 teaspon ground ginger; 1/4 teaspoon ground coriander; 1/4 teaspoon white pepper; 1/4 teaspoon cayenne pepper ((for a kick) ); 1/4 teaspoon freshly ground nutmeg ((or 1/8 tsp pre-ground)); 1/2 cup (120g) full-fat coconut milk, ( well-stirred ); 1/2 cup (120g) Cashew Cream ((see 2nd recipe card); OR); 1 handful flat-leaf parsley or cilantro (chopped (optional)); Flaky sea salt; Crusty bread to serve 4, (toasted if desired)

Instructions

Prep:15minCook:55min

This Butternut Squash Soup with Crispy Lentils is a cozy fall recipe that highlights the best of butternut squash. Featuring creamy pureed squash and a crunchy surprise topping, you’ll want to indulge in bowl after bowl!

Updated at: Sun, 28 Dec 2025 00:04:34 GMT