Red lentil and butternut squash soup
A smooth and warming lentil and butternut squash soup gently simmered with garlic, ginger, and chilli, then blended until creamy and perfectly seasoned.
Updated : 02 March, 2026
Easy
About 20 min.
Ingredients
2 tablespoon
Olive oil
2 clove
Garlic
piece
Ginger
0.5 teaspoon
Chilli flakes
300 grams
Red lentils
1.2 liter
Vegetable broth
300 grams
Pumpkin
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Heat half of the oil in a large, heavy-based saucepan over medium heat. Add half of the garlic (if using), half of the ginger, and all of the chilli flakes (if using). Cook for 1 minute, stirring constantly to prevent burning and to release the aromas.
Step 2
Stir in the lentils and continue frying for another 1 minute, ensuring they are well coated in the oil and spices.
Step 3
Pour in the stock and bring the mixture to the boil. Reduce to a steady simmer and cook uncovered for 10-12 minutes, or until the lentils are tender.
Step 4
While the lentils are simmering, heat the remaining oil in a separate heavy-based frying pan over medium heat. Add the remaining garlic and ginger along with the butternut squash. Cook for 12 minutes, stirring regularly, until the squash begins to soften and lightly caramelise.
Step 5
Transfer the cooked butternut squash to the saucepan with the lentils and continue cooking for an additional 5 minutes to allow the flavours to combine.
Step 6
Remove the pan from the heat and blend the mixture until completely smooth using a stick blender. Season to taste with salt and freshly ground black pepper before serving.
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