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  1. Roasted Butternut Squash and Lentil Soup

Roasted Butternut Squash and Lentil Soup

01:00:00 8 servings, 1 cup (250 mL) each
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4 1 Review
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8 servings, 1 cup (250 mL) each

Looking for a fresh butternut squash soup recipe? Try our Roasted Butternut Squash and Lentil Soup. Roasting the butternut squash intensifies the flavour in this comforting soup.

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Make It

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  • Heat oven to 425ºF.
  • Toss squash with half the dressing in large bowl; spread onto parchment-covered rimmed baking sheet. Bake 30 min. or until squash is tender.
  • Meanwhile, heat remaining dressing in large saucepan on medium heat. Add onions; cook and stir 4 min. or until tender. Add ginger and cumin; cook and stir 1 min. Add broth, water, carrots and lentils; stir. Bring to boil; simmer on medium-low heat 25 min. or until lentils are very tender, stirring occasionally. Remove from heat.
  • Add squash to soup; stir. Blend, in batches, in blender until smooth, returning each puréed batch to saucepan.
  • Cook on medium heat 2 to 3 min. or until heated through, stirring frequently. Sprinkle with cilantro.

Serving Suggestion

Serve with whole wheat pita bread.

Make Ahead

This hearty soup can be prepared ahead of time. Cool, then refrigerate up to 2 days. Reheat in saucepan on medium heat just before serving, stirring occasionally.


  • 8 servings, 1 cup (250 mL) each

Nutritional Information

Serving Size 8 servings, 1 cup (250 mL) each
Calories 140
% Daily Value
Total fat 2g
Saturated fat 0g
Cholesterol 0mg
Sodium 390mg
Carbohydrate 23g
Dietary fibre 6g
Sugars 4g
Protein 9g
Vitamin A 60 %DV
Vitamin C 20 %DV
Calcium 4 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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