Lentil And Squash Soup
A hearty, flavorful lentil and squash soup with warming spices and a hint of lemon, perfect for comforting meals and suitable for vegetarians and soup lovers.
Ingredients
- 5 1/2 cups canned vegetable or chicken broth ⓘ
- 1 pound butternut squash, peeled, seeded, chopped ⓘ
- 1 cup chopped onions ⓘ
- 1 cup lentils ⓘ
- 1 ripe tomato, peeled, cored and chopped ⓘ
- 1 medium carrot, chopped
- 1 celery stalk, chopped ⓘ
- 1/4 cup dry white wine ⓘ
- 2 tablespoons fresh lemon juice ⓘ
- 1 tablespoon curry powder ⓘ
- 1 large garlic clove, minced ⓘ
- 1 bay leaf ⓘ
Instructions
- Combine broth and all ingredients in a large saucepan.
- Bring to a boil, then reduce heat and simmer until vegetables and lentils are tender, about 45 minutes, stirring occasionally.
- Adjust soup with extra broth if necessary, then season with salt and pepper before serving.
Tips & Substitutions
To enhance the flavors, consider sautéing the onions and garlic in a bit of olive oil before adding them to the broth. If butternut squash is unavailable, pumpkin or sweet potatoes can be used as substitutes. Adjust the spice levels by adding more curry powder or fresh herbs like cilantro for freshness. For a creamier texture, blend a portion of the soup before serving.
Serving Suggestions
Serve the lentil and squash soup with a drizzle of fresh lemon juice on top for brightness. It pairs beautifully with Seasoned Rice or a side of crusty bread for a comforting meal. For a complete vegetarian experience, consider serving alongside a light salad or Mediterranean recipes like Eggplant Salad or Spanakopeta.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, gently warm the soup on the stovetop over medium heat, adding a splash of broth or water if it has thickened. This soup can also be frozen for up to 3 months; just thaw overnight in the refrigerator before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Lentil And Squash Soup contains roughly 652 calories, with 26g protein, 115g carbohydrates, and 18g fat. It is an excellent source of dietary fiber (188% of the Daily Value), iron (162% of the Daily Value), and vitamin C (125% of the Daily Value). Note that it is relatively high in sodium, at 720mg per serving (31% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup ahead of time?
Yes, this soup can be made ahead and stored in the refrigerator. The flavors will deepen and improve after a day. Just remember to reheat gently before serving, adding more broth if necessary.
Is this soup gluten-free?
Yes, this lentil and squash soup is naturally gluten-free, as it contains no wheat or gluten-based ingredients. Always check the labels on your broth and wine to ensure they are gluten-free.
Can I add other vegetables to the soup?
Absolutely! Feel free to customize the soup by adding other vegetables like spinach, kale, or bell peppers. Just make sure to adjust the cooking time accordingly based on the vegetables you choose.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).