This recipe for butternut squash soup with sweet potatoes and red lentils is healthy and easy to make! It's simple yet super creamy and very delicious. Whether you're looking for a quick lunch or a comforting healthy dinner, this butternut squash soup is the way to go!
Lovely, I hope you're doing great on this cold November day. What about a comforting butternut squash soup to warm you up and make the day even much better?
Butternut squash always makes the best soups when it comes to pumpkin kingdom! If you love them, give this comforting corn soup with butternut squash a try.
This recipe for butternut squash soup is hand down the easiest recipe with minimal effort but lots of deliciousness! I wish all cooking were this easy, lol.
Why will you love this butternut squash soup recipe?
I know you're busy and have less time to elaborate fastidious meals. I also know there are a lot of us who are struggling with pain and can hardly fix a healthy meal!
This sweet potato soup with butternut squash is a simple way to make a healthy meal for your family without working a lot on the vegetables!
The ingredients are roasted whole; no chopping or dicing is required, which minimizes the effort, especially with raw butternut squash, carrots, and sweet potatoes.
Additionally, roasting the whole ingredients preserves most nutrients from being damaged by direct heat.
All you need is patience because roasting a whole butternut squash can take quite some time! However, you can roast the vegetables ahead of time while you're busy with other stuff or doing some self-care (do you get time for yourself? Create time for this because it's very important).
How to make this vegan butternut squash soup
This recipe for butternut squash soup calls for a few steps.
- Clean and tap dry a whole butternut squash, a whole sweet potato, and carrots. Poke holes in the butternut and sweet potato to facilitate the cooking.
- Cut off the top part of the head of garlic using a sharp knife.
- Place the ingredients to be roasted on a baking tin lined with parchment paper. The parchment will reduce your cleaning-up work.
- Roast the ingredients till soft. Test this by inserting a knife or a fork in the roasting butternut.
- Remove from the oven and let them cool.
- While the roasting takes place, cook red lentils with ginger, turmeric, and spices in a saucepan.
- Peel off the sweet potato, onions, and cut off the ends of the carrots. Don't peel the butternut squash! its peel is edible.
- Puree everything into a creamy, luxurious butternut squash soup.
Helpful tips for making this butternut squash soup recipe
- Choose a small butternut squash. Use two small butternuts rather than a huge one to save cooking time.
- Roast the butternut alone for about 10 mins, then add the rest of the ingredients if using huge butternut.
- Roast ahead several vegetables and save some for future recipes. It will not only save you time but also reduce the electric bill.
- You can, of course, chop everything and roast them with some oil and spices. The flavors will be great! But if you're into a super healthy with minimal effort roasted butternut soup recipe, this is it!
This vegan sweet potato with butternut squash soup is one of our favorites! We love eating it with some homemade bread and adding a spoonful of cold-pressed olive oil.
There are endless variations of butternut squash soup, but this recipe stands out for its unique combination of flavors and textures. It's also easy to make and can be customized to your liking.
Add some heat with cayenne pepper, or add crunchiness by topping with roasted pumpkin seeds for some extra texture.
This roasted butternut soup recipe is a winner for fall and winter. It's a delicious and comforting meal that will warm you up from the inside out. So grab your ingredients and get cooking; you won't regret it!
Till next, be blessed and eat to heal.
My love to you, Githu
Enjoy these delicious recipes
- A super simple beet salad with butternut
- The best low-carb breakfast with roasted butternut squash
- The best and healthiest sweet potato recipe
Recipe for butternut squash soup with sweet potato
- a small butternut squash
- a medium sweet potato
- 2 medium carrots
- a red onion
- a small head of garlic
- ½ cup red lentils
- a piece of fresh ginger
- a root of fresh turmeric
- 2 tablespoons cold-pressed olive oil
- some salt
- 1 tablespoon dry oregano
- ½ tablespoon Indian curry
- pinch of cayenne (optional)
- roasted pepitas (pumpkin seeds) for topping
- ½ or 1 cup cashew nuts
- hot water/broth (the amount will depend)
- Set your oven to 200°C/ 392°F
- Clean and tap dry carrots, sweet potato, and butternut squash. Poke holes into the sweet potato & butternut to speed up the cooking
- Lay a parchment paper on an oven rack, place the butternut alone, and put it in the oven to roast for 10 minutes
- During that time cut off the top head of the garlic to expose all the cloves (see the roasted garlic in the post)
- After the 10mins, put the carrots, sweet potato, onion, head of garlic, on the rack and continue roasting till tender (about 45mins)
- Place cashew nuts in a small jar/bowl and add a cup of hot water to soften them up as you cook the lentils
- Now, clean the lentils, chop the ginger and turmeric
- Place a saucepan on medium-high heat and add the lentils, ginger, turmeric, curry, salt, oregano, and stir well
- Add 2 cups of vegetable broth or water and bring to a boiling point. Cover and simmer the lentils for about 6 minutes
- Insert a fork or knife in the butternut to check the cooking. If soft, it's cooked if not, continue roasting...
- When the roasting is done, remove the veggies and wait for them to cool
- Peel the sweet potato, onion, chop off the extreme parts of carrots, and cut the vegetables into chunks. You may opt not to use all
- Pour the cooked lentils and their broth, the cashews in their water, in your blender, get some cloves of garlic and the chunks of veggies, and add them
- Blend. Be cautious not to force your blender, keep on adding water/broth till you get a creamy smooth soup
- Add the olive oil, cayenne, then blend. Taste to adjust the seasoning
- Serve your soup in bowls, top with some roasted pepitas or nuts/seeds of your choice
- We love this butternut squash soup with some homemade bread
- The cooling time is not included as you can opt to roast the veggies ahead of time.
- Choose small butternut, better you roast 2 small ones than 1 huge that will take time to roast!
- Do not peel the butternut, the skin will be soft and it's edible!
- Have ample hot water/broth to add to the blender. The sweet potato yields a very thick puree.
- If it's your first time pureeing a sweet potato, start with a small amount, you can add the rest as you blend.
- Roast extra veggies and save them for future recipes, this will not only save you time but also cut on electricity consumption!
- If you've extra soup, store it in a tightly closed bowl/jar, place the jar in your fridge for up to 5 days.