Need a good Fall weather comfort food? This Butternut Squash and Red Lentil Soup is freezer friendly and makes an excellent lunch or dinner!
Who else tries to have a vegetarian meal at least once a week?
Not only is a vegetarian meal better on the budget, but it gives you a chance to try things you may not have considered before.
For example, I always use green lentils in cooking but have never used red lentils. And for this recipe, I figured now was a good time to branch out!
With Fall weather quickly approaching, I wanted something warm and hearty- and this Butternut Squash Lentil Soup sounded perfect.
What’s the difference between red and green lentils?
Green lentils hold their shape better when they’re cooked for a long time. Red lentils, as I found out here, pretty much disintegrate. It gave this soup a weird look once it was done, but it tasted really good!
What do you serve with this soup?
I served mine with my homemade Jalapeno Cheese Bread, which made for a delicious side dish! I also added shredded cheese in my soup, but you could also add sour cream to give this soup a creamier flavor.
Is this soup freezer friendly?
This soup is so easy to put in the freezer! I just dumped all the ingredients (Except the broth) into a gallon-sized freezer bag and froze it flat. Then I thawed it in the fridge overnight and dumped it into my slow cooker with a carton of vegetable broth. 5 hours later, my soup was ready!
If I were to make this soup again, I’d probably cook it closer to 3 hours on LOW, just to see if the lentils hold their form. Other than that, this was a perfect dinner for Ohio’s fall weather!
Want to see the other recipes in this series? Check out my 4 Weeks to Fill Your Freezer page!
- 5 cups cubed butternut squash
- 1 onion, diced
- 1 cup dried red lentils, rinsed
- 1 tablespoon minced garlic
- 1 can coconut milk
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon cinnamon
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 4 cups vegetable broth
- Add all ingredients to a slow cooker and cook on LOW for 5 hours until the squash and lentils are soft and fully cooked.
- If freezing first, add all ingredients except vegetable broth to a labeled gallon-sized freezer bag. Lay flat in the freezer. When ready to cook, thaw overnight and add to the slow cooker along with the vegetable broth.
Jaime is a Nutrition Coach and professional writer. She enjoys cooking easy meals, running, and learning more about food.
Jaime specializes in helping women with ADHD learn to meal plan and cook healthier meals without getting overwhelmed.