Spiced lentil & butternut squash soup served in bowls

Spiced lentil & butternut squash soup

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(34 ratings)

Prep: 10 mins Cook: 40 mins


Serves 4-6

Cook a big batch of this filling spiced lentil and squash soup and freeze the leftovers for a speedy supper another day. It's healthy and low in fat

Nutrition and extra info

  • Freezable
  • Healthy
  • Vegetarian

Nutrition: Per serving (6)

  • kcal167
  • fat5g
  • saturates1g
  • carbs23g
  • sugars4g
  • fibre3g
  • protein6g
  • salt0.5g


  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 onions, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic cloves, crushed
  • ¼ tsp hot chilli powder
  • 1 tbsp ras el hanout
  • 1 butternut squash, peeled and cut into 2cm pieces
  • 100g red lentils
  • 1l hot vegetable stock
  • 1 small bunch coriander, leaves chopped, plus extra to serve
  • dukkah (see tip) and natural yogurt, to serve


  1. Heat the oil in a large flameproof casserole dish or saucepan over a medium-high heat. Fry the onions with a pinch of salt for 7 mins, or until softened and just caramelised. Add the garlic, chilli and ras el hanout, and cook for 1 min more.

  2. Stir in the squash and lentils. Pour over the stock and season to taste. Bring to the boil, then reduce the heat to a simmer and cook, covered, for 25 mins or until the squash is soft. Blitz the soup with a stick blender until smooth, then season to taste. To freeze, leave to cool completely and transfer to large freezerproof bags.

  3. Stir in the coriander leaves and ladle the soup into bowls. Serve topped with the dukkah, yogurt and extra coriander leaves.

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Comments, questions and tips

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14th Apr, 2020
Lovely flavoursome soup. My husband made this for our lunch today. The only ingredient we didn't have was the yoghurt dressing which wasn't needed. We will make again.
29th Feb, 2020
Lovely! Very satisfying. I put twice as much chilli :D
Fiona Rae's picture
Fiona Rae
16th Jan, 2020
This is by far one of the best soups I have ever tasted! It has a wonderful, deep flavour and is a real warmer! It's so easy to make and now I've found a new spice that I'd never used before! Amazing!
26th Nov, 2019
Wonderful soup, full of flavour and great depth of taste, even added a bit more chilli 'cos we like it! Hug in a mug on a cold winter's day. We're definitely going to have this again and again and again..... Top marks!
22nd Nov, 2019
Very good and easy (apart from the cutting of the butternut). Used garam masala instead of ras el hanout but still worked out very well.
daniellehodge100's picture
24th Oct, 2019
Really delicious soup with just the right consistency! I left out the chilli as my 5 yo was eating it too and didn’t have dukkah but it was still delicious! I added a handful of lentils after blitzing it and cooked them in just to add some texture which worked really well :)
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