Butternut Squash Lentil Soup
This vegetarian butternut squash lentil soup is like a bowl of comfort – the perfect way to warm up on a cold night. This colorful soup, made with healthy ingredients, tastes delicious. The cooked leeks give complexity to the body of the soup. For even more lentil soup recipes, try my Lebanese Lentil Soup, Red Lentil Soup with Spinach, and Instant Pot Chicken and Lentil Soup.
This soup is also dairy-free, gluten-free and vegan. It’s all made in one pot and freezes great. Leftovers are perfect for lunch.
Do lentils need to be soaked?
No, lentils do not need to be soaked like beans do, which saves a lot of time.
Are you supposed to peel butternut squash before cooking?
Yes, it’s best to peel butternut squash before cooking since the skin can be very tough. If you’re short on time, buy your butternut squash peeled and pre-cut from the supermarket.
How to Freeze Lentil Soup:
This butternut squash, kale, and lentil soup is great for meal prep. It freezes wonderfully, so you can save it for dinner on a night when you don’t have time to cook. Freeze the soup in glass food containers or in zip-locked bags laid flat in your freezer for up to three months. Thaw the soup overnight in the refrigerator and reheat in the microwave or on the stove. If you forget to thaw the night before, you can microwave the frozen soup in 30-second intervals, stirring in between each interval.
Butternut Squash Lentil Soup Variations:
Sub sweet potato for the butternut squash if you prefer. Feel free to use curly kale if you can’t find Lacinato kale, also known as Tuscan kale. You can also switch the kale for another leafy green like spinach or Swiss chard.
More Lentil Recipes You’ll Love:
Creamy Lentil Soup Lentil Salad Asparagus and Green Lentils with Poached Egg Lentil and Rice Bowls with Eggs and Bacon Lentil Bowls with Avocado, Eggs and Cholula
