Sambar served with carrots, spicy and mouth-watering Indian dish Carrot sambar Yoghurt kebab served in pita with yoghurt sauce and fresh parsley Yoghurt kebab Spicy Pho served in a bowl, spicy rice noodle soup with fresh coriander and lime slices Spicy pho Smoked BBQ wild boar leg served Smoked BBQ Wild Boar Leg Chocolate and orange cake served Chocolate & orange cake Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke Sambar served with carrots, spicy and mouth-watering Indian dish Carrot sambar Yoghurt kebab served in pita with yoghurt sauce and fresh parsley Yoghurt kebab Spicy Pho served in a bowl, spicy rice noodle soup with fresh coriander and lime slices Spicy pho Smoked BBQ wild boar leg served Smoked BBQ Wild Boar Leg Chocolate and orange cake served Chocolate & orange cake Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke
Butternut squash lentil soup served
Hearty and warming soup combining the sweetness of squash with earthy red lentils

Butternut squash and red lentil soup

Author: Flavelo
Recipes Vegetarian & Vegan Soups Quick Meals
Red lentils are the lazy cook's best friend: no soaking required, and they cook down in 15 minutes, adding natural creaminess to the soup. In this recipe, paired with butternut squash, they create a thick, nutritious base, made exciting by cumin and coriander. So thick and filling that with a slice of bread it serves as a main meal.
🕒 Prep Time 15 mins
🍳 Cook Time 30 mins
⌛ Total Time 45 mins
🍽️ Servings 4 servings
🔥 Calories 320 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Large pot
  • Sieve for washing lentils
  • Hand blender (optional)

Allergen Information

⚠️ Coconut

Instructions

1 ✓

Rinse the red lentils in a sieve until the water runs clear. Clean and chop the vegetables (squash, carrot, onion).

2 ✓

Sauté the finely chopped onion in the oil. Add the crushed garlic, turmeric, and cumin. Stir for half a minute.

Tip: Cumin (római kömény) is not the same as caraway seeds! It has an earthier, more exotic flavour.
3 ✓

Add the squash and sliced carrots, toss with the spicy base.

4 ✓

Pour in the stock and add the rinsed lentils. Bring to a boil.

5 ✓

Cook over medium heat for approx. 20 minutes until the vegetables soften and the lentils fall apart.

Tip: The starch content of the lentils thickens the soup.
6 ✓

Stir in the coconut milk and bring to a boil. Season with salt and pepper.

7 ✓

Blend half or all of it until smooth, according to taste (you can leave it chunky if you prefer rustic).

Tip: Blending unifies the flavours.
8 ✓

Serve sprinkled with fresh coriander.

Recipe FAQ

Do I need to soak red lentils?
No! Red lentils are hulled, so they cook very quickly. Just rinse thoroughly under running water.
The soup is too thick, like a stew.
Lentils absorb a lot of liquid. Feel free to dilute with water or stock to the desired consistency and bring to a boil.

Ingredients

  • 200 g Red lentils
  • 400 g Butternut Squash (cleaned, cubed)
  • 1 head Red onion
  • 3 cloves Garlic
  • 2 pcs Carrots
  • 200 ml Coconut milk (or cream)
  • 1.2 l Vegetable stock (or water)
  • 2 tbsp Olive oil
  • 1 tsp Ground turmeric
  • 1 tsp Ground cumin
  • 1 bunch Fresh coriander (or parsley)
  • 1 tsp Salt
  • 0.5 tsp Pepper