There are certain dishes that feel like a deep exhale. The kind of food you make when the days grow shorter, the air turns cooler, and all you really want is something warm and nourishing waiting for you at the end of the day. This butternut squash and red lentil soup is exactly that kind of meal. Comforting, gently spiced, and quietly satisfying, it’s a soup I return to again and again when I need something grounding and dependable.
What I love most about this soup is how naturally it comes together. Butternut squash forms the backbone, bringing sweetness and body, while sweet potatoes and carrots add depth and warmth. Red lentils melt into the broth as they cook, thickening the soup and making it hearty without feeling heavy. Finished with a swirl of crème fraîche, it becomes silky and indulgent in the most understated way.
This is the sort of soup that feels generous. It’s filling enough to stand on its own, yet light enough that you don’t feel weighed down afterwards. It’s the kind of thing you make in a big pot, knowing it will taste even better the next day, and that it will quietly take care of lunches or easy dinners without much thought.
There’s also something deeply reassuring about the flavours here. Root vegetables and lentils have a timeless quality to them. They don’t shout for attention, but instead build layers of flavour slowly and steadily. It’s simple food, made well, and that’s often where the most comfort lies.
Why this combination works so well
Butternut squash is naturally sweet and creamy once cooked, making it ideal for soup. Sweet potatoes echo that sweetness while adding a slightly earthier note, and carrots bring brightness and balance. Red lentils are the quiet hero of the dish—they break down beautifully, thickening the soup and adding plant-based protein without dominating the flavour.
Crème fraîche is the finishing touch that brings everything together. Its gentle tang cuts through the sweetness of the vegetables and adds richness without heaviness. A spoonful stirred through or swirled on top transforms the soup from simple to deeply satisfying.
Tips and tricks for the best soup
Even the simplest soups benefit from a little care and attention.
Take time with the base.
Cooking the vegetables gently at the beginning helps develop flavour. Allow them to soften and release their natural sweetness before adding liquid.
Cut vegetables evenly.
This ensures everything cooks at the same pace and blends smoothly later on.
Rinse the red lentils.
A quick rinse removes excess starch and helps keep the flavour clean and balanced.
Don’t rush the simmer.
Letting the soup simmer gently allows the lentils to fully break down and the flavours to meld together.
Blend to your preferred texture.
Some like it completely smooth, others prefer a little texture. This soup works beautifully either way.
Add crème fraîche at the end.
Stirring it in once the soup is cooked preserves its freshness and prevents it from splitting.
Commonly asked questions about butternut squash and red lentil soup
Is this soup filling enough for a main meal?
Yes. Thanks to the red lentils and root vegetables, it’s surprisingly hearty and satisfying on its own.
Can I make this soup ahead of time?
Absolutely. In fact, it often tastes even better the next day as the flavours deepen.
Can I freeze this soup?
Yes, it freezes very well. If you plan to freeze it, you may prefer to add the crème fraîche when reheating rather than before freezing.
What consistency should the soup be?
That’s entirely up to personal preference. It can be thick and velvety or slightly looser—both work beautifully.
Can I adjust the vegetables?
This soup is very forgiving. You can tweak the ratios slightly depending on what you have, and it will still turn out delicious.
Why I always come back to this soup
This butternut squash and red lentil soup is one of those recipes that quietly becomes part of your routine. It’s not flashy, but it’s reliable. It’s the kind of meal you make when you want something wholesome and comforting without spending hours in the kitchen.
I love that it’s made from simple, everyday ingredients, yet feels thoughtful and nourishing. It’s perfect for busy weekdays, slow weekends, or those in-between moments when you just need a bowl of something warm and steady.
Finished with a generous spoon of crème fraîche and perhaps a piece of good bread on the side, it’s the kind of food that feels like care—both for yourself and for anyone lucky enough to share it with you. And that, to me, is exactly what good soup should be.
Butternut Squash & Red Lentil Soup
Equipment
- blender
- pot
Ingredients
- 1 tbsp oil (vegetable or sunflower)
- 800 ml stock/broth
- 2 tbsp créme fraîche
- 1/2 cup red lentils
- 1 small butternut squash
- 2 sweet potatoes (or one large)
- 2 carrots
- 1 onion
- 2 cloves of garlic
- salt
Instructions
- Start with peeling and chopping up butternut squash, carrots, sweet potatoes into chunks. The bigger the chunks, the longer you will have to cook it. Medium size cubes work best.
- Add splash of oil into deep pot and add finely chopped onion and garlic, let it simmer for couple of minutes until fragrant and toss in your roughly chopped vegetables and lentils. Pour over stock, cover and let it simmer for about 20-30 mins until the vegetables are soft.
- Transfer into a blender or use immersion blender and blend until you have smooth creamy soup. Add couple of spoons of créme fraîche and give it good mix until everything incorporated. You can add dollop of créme fraîche, alongside chilli oil when serving.
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