Pin It The first time I made this soup was during a particularly brutal February when my apartment felt like it was never going to be warm again. I'd roasted a squash the night before for something else, and the sight of those golden cubes sitting in my fridge made me think about soup in a way I hadn't before. Something about the sweetness of roasted squash playing against earthy lentils just clicked.
My roommate walked in while the spices were hitting the hot oil and immediately asked what I was making because the whole apartment smelled like a Moroccan market. We ended up eating it straight from the pot standing in the kitchen because neither of us could wait for proper bowls.
Ingredients
- 1 medium butternut squash: Roasting first develops natural sugars and creates depth of flavor that boiling never achieves
- 2 medium carrots: These add subtle sweetness and body to the broth base
- 1 large onion: The foundation that carries all the warm spices through every spoonful
- 3 cloves garlic: Don't be shy here garlic becomes mellow and savory when cooked with the spices
- 3/4 cup red lentils: They break down completely during simmering naturally thickening the soup without cream
- 4 cups vegetable broth: Use a good quality one you like drinking straight since it's the main liquid
- 1 cup water: Prevents the soup from becoming too heavy or overly concentrated
- 1 tsp ground cumin: The earthy backbone that makes this taste like something special
- 1/2 tsp ground coriander: Adds a bright citrusy note that lifts the heavier squash
- 1/2 tsp ground turmeric: Gives the soup its gorgeous golden color and subtle warmth
- 1/4 tsp ground cinnamon: Just enough to enhance the squash sweetness without making it taste like dessert
- 1/4 tsp smoked paprika: Provides a subtle smoky undertone that makes people wonder what your secret is
- Salt and black pepper: Taste at the end since the broth and squash bring different salt levels
- 2 tbsp olive oil: One tablespoon for roasting squash another for building the flavor base
- Juice of 1/2 lemon: The acid brightens everything and cuts through the richness
- Fresh cilantro or parsley: A little fresh herb on top makes the difference between good and great
Instructions
- Roast the squash until golden:
- Preheat your oven to 400°F and toss those squash cubes with one tablespoon of olive oil and some salt. Spread them on a parchment lined baking sheet and let them roast for 25 to 30 minutes until they're tender and caramelized at the edges.
- Build your flavor foundation:
- While the squash roasts heat that remaining tablespoon of olive oil in a large pot over medium heat. Add your onion and carrots and let them soften for about 5 minutes until the onion turns translucent then toss in the garlic for just one minute more.
- Wake up the spices:
- Stir in the cumin coriander turmeric cinnamon and smoked paprika and cook for 30 seconds until they're incredibly fragrant. This step is crucial because toasting the spices in oil releases their essential oils and intensifies their flavor.
- Bring it all together:
- Add those gorgeous roasted squash the rinsed lentils vegetable broth and water to your pot. Bring everything to a boil then lower the heat and let it simmer uncovered for 20 minutes until the lentils are completely soft and falling apart.
- Transform into velvet:
- Remove the pot from heat and use an immersion blender to puree everything until silky smooth. If you're using a regular blender work in batches and be careful with hot liquid.
- The final flourish:
- Stir in that fresh lemon juice and taste your creation adding more salt or pepper as needed. The acid should make all the flavors pop and sing together.
Pin It This recipe became my go to comfort meal after a long day at work when I need something nourishing but don't have the energy for complicated cooking. Something about lifting the lid off that pot and seeing that golden color makes everything feel better.
Making It Your Own
I've discovered that adding a quarter cup of coconut milk before blending transforms this into something incredibly luxurious. The subtle coconut flavor pairs beautifully with the warm spices and creates the most silky texture imaginable.
Storage And Meal Prep
This soup keeps beautifully in the refrigerator for up to five days and actually develops more depth of flavor overnight. I often make a double batch on Sunday and eat it throughout the week for easy lunches.
Serving Suggestions
A thick slice of crusty gluten free bread for dipping is absolutely mandatory in my house. The contrast between the smooth soup and crunchy bread with a bit of butter is pure comfort.
- Top with toasted pumpkin seeds or pine nuts for added crunch
- A dollop of plain yogurt or coconut cream adds lovely richness
- Extra fresh herbs make it feel special even on a Tuesday night
Pin It There's something deeply satisfying about a soup that's both nourishing and deeply comforting especially when it comes together this easily. Hope this finds its way into your regular rotation.
Recipe FAQs
- → Can I make this soup ahead of time?
Absolutely. This soup actually tastes better the next day as flavors have time to meld together. Store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.
- → What's the best way to achieve a smooth texture?
Use an immersion blender directly in the pot for easiest results. If using a standard blender, work in batches and be careful with hot liquids. For extra creaminess, add coconut milk before blending.
- → Can I substitute the red lentils?
Yellow lentils work beautifully as a direct substitute. Avoid green or brown lentils as they hold their shape and won't create the same velvety consistency you want here.
- → Do I have to roast the squash first?
Roasting concentrates the natural sweetness and adds caramelized notes. You can skip this step and simmer raw squash cubes directly in the broth, though roasting definitely enhances the depth of flavor.
- → What can I serve alongside this soup?
Crusty gluten-free bread makes for perfect dipping. A dollop of plain yogurt or coconut cream adds richness, while fresh cilantro or parsley brings brightness and color.
- → How can I boost the gut-healing properties?
Add fresh grated ginger when cooking the garlic, incorporate bone broth instead of vegetable broth, or finish with a tablespoon of apple cider vinegar to support digestion.