Roasted Butternut Squash and Red Lentil Soup

Roasted Butternut Squash and Red Lentil Soup is made with fresh, healthy ingredients and is garnished with Greek yogurt, pepitas and parsley. Make a batch and enjoy it for lunch or dinner throughout the week!

Roasted Butternut Squash and Red Lentil Soup_4410

Whether we like it or not, for those of us in the Northern hemisphere, fall is here. So tell me, what do you like or dislike about the changing of the seasons? Do you dread the arrival of the colder temperatures? Do you love apple picking, pumpkin picking and more fun fall activities?

I’ll admit, when I lived in New England I had a love/hate relationship with fall. I loved all of the new flavors, apples, pumpkins, cider, and more. I loved fall clothing. I loved the fall foliage. But I dreaded the arrival of the cold winter weather. Now that I live in Florida, I absolutely love fall. The weather cools down a little, the beaches are gorgeous and my garden starts bursting with fall flavors.

One of the fall flavors I can’t resist is butternut squash. I like to chop the squash into small pieces, mix with a small amount of olive oil, salt and pepper and roast in an oven for 25 minutes. It’s quick, easy and the perfect addition to any meal.

Roasted Butternut Squash and Red Lentil Soup

In my quest to make weeknight meal planning easy, I try to prep a few meals ahead of time to last me throughout the week. Mason jar salads, one pot pasta, and spiralized noodles are great weeknight meals. I also love making a big pot of soup to last me a few days during the week. For this recipe, I used Bob’s Red Mill Red Lentils. I love adding red lentils to the roasted butternut squash soup because it gives the soup a better texture and flavor. Not to mention that it enhances the beautiful color too.

Make a batch yourself and enjoy the flavors of fall!

Yields about 6 servings

Roasted Butternut Squash and Red Lentil Soup
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  • ½ cup extra olive oil, divided
  • 1 small butternut squash (about 2 pounds), peeled, seeded and chopped into small cubes
  • salt and pepper, to taste
  • 4 cloves garlic, finely chopped
  • 2 medium carrots, finely chopped
  • 1 medium white onion, finely chopped
  • 1 teaspoon ground cumin
  • ½ teaspoon crushed red chile flakes
  • ½ teaspoon paprika
  • 6 cups vegetable stock
  • 1 cup Bob’s Red Mill red lentils
  • Toppings:
  • chopped parsley
  • pepitas
  • Stonyfield Greek yogurt


  1. To roast the butternut squash, preheat the oven to 400 degrees F. In a large bowl, toss the squash and 1 tablespoon olive oil. Season with salt and pepper. Arrange squash on a baking sheet in a single layer. Roast for 25 minutes o until squash is tender. Remove from oven and cool slightly.
  2. Heat the remaining oil in a 6-quart saucepan over medium-high heat. Add garlic, carrots and onion. Cook, stirring occasionally, about 12 to 14 minutes or until slightly caramelized. Stir in cumin, chile flakes, paprika, and roasted squash. Cook for 1 to 2 minutes. Add stock and lentils. Bring to a boil, then reduce heat to medium-low. Cook, slightly covered, for 20 minutes or until lentils are very tender. Cool slightly then, working in batches, use an immersion blender to purée soup until smooth. Garnish with parsley, pepitas and yogurt, as desired. Serve immediately.

Source: Spoonful of Flavor

Roasted Butternut Squash and Red Lentil Soup_4428

This post was created in partnership with Stonyfield and Bob’s Red Mill. As always, all opinions are my own.

This post may contain affiliate links.


  1. Taylor @ Food Faith Fitness

    YESYESYES Butternut squash soup is my favorite kind of soup, and the fall is definitely here! This is so perfect for these colder nights, and I love that you used lentils! Pinned!

  2. Marye

    This soup sounds absolutely delicious!

  3. Meg @ With Salt and Wit

    We can never get enough of butternut squash…it is like one of those veggies that I save for special occasions rather than just making recipes with it constantly. Ha! And I see this soup as one of those special recipes. Yum!

  4. Anu-My Ginger Garlic Kitchen

    Wow! This roasted butternut squash and lentil soup looks so comfy and delish. No one can resist this awesomeness. Perfect for these cold nights! 🙂

  5. ZazaCook

    This soup looks super delicious! Perfect dinner recipe!

  6. Cathy Pollak ~ Noble Pig

    One of my favorite reasons to love Fall…butternut everything. I love the lentils mixed in here too. Great idea.

  7. Melissa Falk

    That’s my kind of soup. Beautiful!

  8. marcie

    Ashley, this soup looks and sounds amazing! I’m a huge fan of butternut squash, and adding red lentils to the mix is such a wonderful idea!

  9. Annie

    This looks like the perfect Fall comfort food1 I love that you used lentils!

  10. Leah @ Grain Changer

    Yessss! I love butternut squash soup, and I am so in love with the idea of adding lentils for some extra protein, texture, and weight. And as far as fall — I’m just like you used to be. I LOVE all of the fall flavors and the crisp days and evenings, but dread the cold winter months ahead. At least I’ll have this yummy soup to keep me warm, though! And hopefully one day I’ll get to be a Florida resident just like you 🙂

  11. Jen | Baked by an Introvert

    Yay for fall soup! Roasted butternut squash is so yum! I love that you made soup out of it. It’s total comfort food!

  12. Dani @ Dani California Cooks

    I have it on my to-do list to make a pureed lentil soup. We ate it all the time in Turkey last summer and even though it was SO hot, we wanted it as an appetizer all of the time.

  13. Ryan @ Feed by Round Pond

    We are anxiously awaiting for it to feel like Fall around here – we’re still in the 90s! Can’t wait to try this soup.

  14. Sam @ PancakeWarriors

    This is the way to do soup!! I can’t get enough lentils, and I’m all about the butternut squash!

  15. Zainab

    Oh I love that you have lentils in here!! The color is so vibrant…amazing!

  16. Ashley

    I loveeee butternut squash soup!! This sounds so good with the red lentils! I just started adding soup back to my weekly menus – can’t wait to try this!

  17. Medha @ Whisk & Shout

    This looks killer! Love the red lentils and the presentation- pinning 🙂

  18. Kelly

    I feel the same way about fall, I love all the flavors but am dreading the arrival of the cold weather. This soup is the perfect way to warm up! It looks beautiful, Ashley and I love the lentils in here!

  19. Kelley @ Chef Savvy

    What a beautiful soup Ashley! Perfect for cool Fall days. One of my favorite things about Fall has to be soup!

  20. Rachel @ Bakerita

    I love fall, and I’m so excited it’s started to get a little chilly. I’m all about apple everything during the fall, and I also love the squash! This soup encompasses so many of the best things about fall.

  21. Jessica - The Novice Chef

    Ashely – this sounds amazing! I really love the addition of lentils to this. I make something similar but with curry and coconut milk – I want to try adding lentils to that one now too!

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  24. Megan - The Emotional Baker

    I’ve been eyeing several butternut squash recipes & I think this is the winner! Can’t wait to warm up the house with this yummy soup!

  25. Veronica

    I cannot wait to make this! Does anyone know the nutrition facts for this recipe?

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  27. Megan

    This sounds wonderful! Hoe many servings does this recipe make?

    • Ashley

      Hi, Megan! This recipe makes about 6+ large servings.

  28. Sonali- The Foodie Physician

    I love EVERYTHING about this gorgeous soup! The color is stunning and the pepita topping gives such an awesome crunch factor!

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  37. Jenny

    I add an apple to this soup as well and I just love it.

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