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Tuesday, October 16, 2012

Butternut Squash and Lentil Soup

I had this one massive butternut squash from my garden this year, it was really too big for the two of us. It weighed over 7 pounds ! I had a brew date scheduled with my Bitches Brew Crew, and since it was October, I thought putting a nice pot of soup on probably wasn't a bad idea, as we brew outside at my house. 

I have made lentil sweet potato soup before, so I didn't think it would be a big stretch to make something similar with butternut squash. This squash was so big, I was worried about how to cut it up, so I actually precooked it a bit in the microwave, to make it easier to cut into chunks. The soup was velvety, creamy and spicy, perfect for a fall day. 

Butternut Squash and Lentil Soup 
1 1/2 cup red lentils, rinsed 
1 large yellow onion, diced 
3 cloves garlic, minced
6 cups water, divided 
1 tablespoon coriander 
1 tablespoon cumin 
1 tablespoon salt 
1 tablespoon pepper 
1 large or 2 medium butternut squash, peeled, seeded and diced into 1 inch cubes 
In a large sauce pan, combine lentils,4 cups water, garlic and onions. Bring to a boil, and reduce to a simmer. Simmer until lentils are tender, 30-40 minutes. Place lentils, spices and squash in a crockpot, cover with 2 cups water. Set crock put to low and cook 6-8 hours, until squash is tender (add more water if necessary). Use immersion blender to blend until smooth. 


  1. Great soup. Food on Friday is all about soup. It would be wonderful if you linked this in. Here's the link . Have a souper duper week!

  2. Awesome Blog Lisa! Is there an email we can reach you at with questions?