Easy Roasted Butternut Squash and Red Lentil Soup

Soup is one of my favourite meals to make in the fall and winter months. Its always easy to throw together a pot of soup and I like to freeze some to reheat when I can’t be bothered with cooking. This butternut squash and red lentil soup doesn’t require a lot of ingredients, but it makes for a cozy and filling meal.

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Roasted Butternut Squash and Red Lentil Soup

Course Soup
Keyword comfort food, fall, winter
Servings 4


  • 1 Butternut squash
  • Olive oil
  • 1 Onion
  • 4 cloves Garlic
  • ¼ cup Red lentils
  • 2 cups Vegetable stock
  • ½ tsp Curry Powder
  • Salt and Pepper to taste


  • Pre-heat your oven to 200°C (390°F)
  • Cut the ends off the butternut squash and halve lengthwise
  • Scoop out the seed from the squash
  • Coat the squash in olive oil, season with salt and pepper and place in a roasting pan
  • Wrap garlic cloves coated olive oil with tin foil, place in the the roasting pan
  • Peel and halve the onion and cut off the root end, place alongside the squash cut side down
  • Place roasting pan in pre-heated oven and roast for approximately 50 minutes
  • When the vegetables are finished cooking scoop the squash out of the peel and add to a blender along with the onions and garlic (if your blender in small this can be done in batches).
  • Add a splash of stock to the blender and blend until smooth.
  • In a pot combine the blended vegetables and the remainder of the stock
  • Bring pot to a simmer over medium low heat
  • Add the lentils and cook for 15-20 minutes or until the lentils are soft

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