Save It The first time I made this soup was on a gray Sunday when the house felt too quiet. I had a butternut squash sitting on the counter that had been there for days, watching me every time I walked past. Something about roasting vegetables just makes the whole house feel like a hug, and I needed that. By the time the spices hit the hot oil, I was already standing there with a spoon, tasting before it was even done.
I brought a batch to work once during that awful week when everyone seemed to be getting sick. My coworker Sarah took one sip, closed her eyes, and said it reminded her of her grandmothers kitchen in Mumbai. We stood in the breakroom for twenty minutes just talking about comfort food and family recipes. Sometimes soup does more than feed people.
Ingredients
- Butternut squash: Roasting it first transforms the starch into natural sweetness, which balances the earthy lentils perfectly
- Red lentils: They break down beautifully and thicken the soup without needing any flour or cream
- Carrots and onions: These form the classic soup base, adding sweetness and depth
- Garlic: Use fresh garlic here, not jarred, the difference is noticeable
- Ground cumin: The backbone of the spice blend, giving that earthy warmth
- Ground coriander: Adds a bright, citrusy note that lifts the heavier flavors
- Ground turmeric: Provides a subtle bitterness and beautiful golden color
- Ground cinnamon: Just a pinch creates that cozy, almost dessert like warmth
- Chili flakes: Optional, but a tiny bit of heat makes all the flavors pop
- Olive oil: Needed for roasting the squash and sautéing the aromatics
- Vegetable broth: Use a good quality one you would drink on its own
- Lemon juice: The acid at the end brightens everything and cuts through the richness
- Fresh cilantro or parsley: Adds a fresh pop of color and flavor right before serving
Instructions
- Roast the squash first:
- Preheat your oven to 200°C (400°F) and toss the cubed squash with one tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 25 minutes until golden and tender. This step is worth the extra time.
- Start the soup base:
- While the squash roasts, heat the remaining olive oil in a large pot over medium heat. Add the diced onion and sliced carrots, sautéing for about 5 minutes until they soften and start to smell sweet.
- Bloom the spices:
- Add the minced garlic, cumin, coriander, turmeric, cinnamon, and chili flakes if using. Cook for just 1 minute, stirring constantly, until the spices become fragrant and toast slightly.
- Add the lentils:
- Stir in the rinsed red lentils, coating them with the spiced vegetable mixture. Let them toast for a moment to develop their nutty flavor.
- Combine and simmer:
- Add the roasted squash and pour in the vegetable broth. Bring everything to a boil, then reduce heat to low and simmer for 15 minutes until the lentils are completely soft.
- Blend to your preference:
- Remove from heat and use an immersion blender to purée until smooth, or leave it slightly chunky if you prefer more texture. Be careful with hot soup if using a regular blender.
- Finish with bright notes:
- Stir in the lemon juice and taste. Adjust the salt and pepper as needed. The soup should taste rich but still have a bright finish from the lemon.
- Serve with love:
- Ladle into warm bowls and sprinkle with fresh cilantro or parsley. This soup tastes even better the next day.
Save It Last winter, my neighbor texted me at 9pm saying she was having one of those days. I brought over a container of this soup, still warm. She called me later to say she ate the whole thing standing at the counter and finally felt like she could breathe again. Food is powerful that way.
Making It Your Own
I have made countless variations of this soup depending on what is in my kitchen. Sometimes I add a can of coconut milk for extra richness, which makes it feel almost like a curry. Other times I throw in a diced potato with the carrots for more body. The spices can be adjusted too, more cumin for smokiness or extra turmeric if you are fighting off a cold. The basic formula stays the same, but the soup changes with my mood.
Perfect Pairings
A thick slice of crusty bread is non negotiable for me, something with a chewy crumb that can hold up to dunking. Naan works beautifully too, especially if you have added coconut milk. For a lighter meal, a simple green salad with a sharp vinaigrette cuts through the richness. When I am serving this for dinner, I like to roast some chickpeas with the same spices used in the soup for a crunchy topping that everyone loves.
Storage And Meal Prep
This soup keeps beautifully and actually tastes better after the flavors have had time to marry. I often make a double batch and portion it into containers for easy lunches throughout the week. It freezes well too, just leave some space at the top of the container since liquid expands when frozen. When reheating, you might need to add a splash of water or broth to reach the right consistency again.
- Cool the soup completely before freezing to prevent ice crystals
- Reheat gently over low heat, stirring occasionally to prevent sticking
- Fresh herbs are best added right before serving rather than stored with the soup
Save It There is something meditative about making soup, the way it demands patience and rewards you with something nourishing. I hope this recipe finds you on a day when you need it most.
Recipe FAQs
- → Can I make this soup ahead of time?
Yes, this soup actually tastes better the next day as flavors have time to meld. Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove, adding a splash of broth or water if it has thickened.
- → Can I freeze this soup?
Absolutely. Let the soup cool completely before transferring to freezer-safe containers. It will keep well for up to 3 months. Thaw overnight in the refrigerator before reheating.
- → What can I use instead of red lentils?
Yellow split peas work beautifully, though they'll need an additional 10-15 minutes of cooking time. Green or brown lentils can also be used, but they hold their shape better and create a chunkier texture.
- → Do I have to roast the squash first?
Roasting isn't strictly necessary—you can simmer raw squash cubes directly in the pot for 20-25 minutes. However, roasting concentrates the squash's natural sweetness and adds a lovely caramelized depth to the final dish.
- → How can I make this soup creamier?
Stir in a splash of coconut milk before blending for richness. Alternatively, adding a peeled potato during simmering creates natural creaminess without dairy. A tablespoon of tahini blended in also adds luxurious body.
- → Is this soup spicy?
The base version is mildly spiced and not hot. The warmth comes from aromatic spices like cinnamon and cumin rather than heat. Adjust chili flakes to your preference, or omit them entirely for a family-friendly version.