Go Back

Autumn Lentil and Roasted Squash Soup

This lentil soup features tender cooked lentils combined with sweet, roasted squash chunks in a hearty broth. The soup is thick and comforting, with a rustic appearance and a smooth yet textured consistency, enhanced by fragrant garlic and thyme.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: Autumn
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup dried lentils rinsed and drained
  • 1 small butternut squash peeled and cut into chunks
  • 3 cloves garlic minced
  • 2 tablespoons olive oil for roasting and soup base
  • 1 teaspoon dried thyme or fresh thyme if available
  • 4 cups vegetable broth
  • to taste salt and pepper for seasoning

Equipment

  • Baking sheet
  • Large pot

Method
 

  1. Preheat your oven to 400°F (200°C). Spread the chunks of butternut squash on a baking sheet, drizzle with 1 tablespoon of olive oil, and toss to coat evenly. Roast for about 25-30 minutes until the squash is soft and caramelized around the edges, filling your kitchen with a sweet, nutty aroma.
  2. In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the minced garlic and dried thyme, sautéing for about 1 minute until fragrant, with a gentle sizzling sound and a fragrant aroma filling the air. Be careful not to burn the garlic.
  3. Pour in the vegetable broth and bring it to a gentle simmer. Add the rinsed lentils, stirring to combine. Cover the pot and simmer for 15-20 minutes until the lentils are tender and the broth begins to thicken slightly, with a soft bubbling noise indicating simmering comfort.
  4. Once the squash is done roasting, add the chunks to the pot. Use a spoon or immersion blender to roughly mash or partially blend the squash into the soup, creating a rustic, textured mixture with some chunks remaining for visual and textural interest.
  5. Season the soup with salt and pepper to taste. Stir well and let it simmer uncovered for another 5 minutes to meld flavors and warm through, watching the soup thicken further and flavors deepen.
  6. Taste the soup and adjust the seasoning if needed. The final consistency should be creamy yet chunky, with vibrant orange squash pieces and a hearty, nourishing broth that has rich, earthy flavors and a fragrant aroma of thyme and garlic.

Notes

For added richness, stir in a splash of coconut milk or a sprinkle of grated Parmesan before serving. Use dried thyme if fresh isn't available—it's a great substitute that preserves the herbal aroma.