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Butternut Squash Lentil Soup

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!

Butternut Squash Lentil Soup

Butternut Squash Lentil Soup

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 5 hours
Total Time: 5 hours 10 minutes

Need a good Fall weather comfort food? This Butternut Squash and Red Lentil Soup is freezer friendly and makes an excellent lunch or dinner!

Ingredients

  • 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

Instructions

  1. Add all ingredients to a slow cooker and cook on LOW for 5 hours until the squash and lentils are soft and fully cooked.
  2. 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.

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