Recipe

Butternut Squash & Red Lentil Soup

Name: Butternut Squash & Red Lentil Soup
Yield: 4–6
Ingredients: 1 large butternut squash (approx. 900g prepared weight), peeled, deseeded, cut into 3cm chunks; 200g red lentils, rinsed; 1 large onion, finely diced; 4 cloves garlic, finely sliced; 2 tbsp olive oil; 1.5 litres good vegetable stock; 1 tsp ground cumin; 1 tsp ground coriander; ½ tsp ground turmeric; ¼ tsp chilli flakes (or more to taste); Sea salt and black pepper; Juice of 1 lemon; To finish: 3 tbsp good olive oil or chilli oil; To finish: a few sprigs fresh coriander (optional); To serve: good bread

A thick, deeply savoury soup that sits between smooth and textured — red lentils dissolve into the squash to create body, with warm spices and a chilli oil drizzle to finish. The first real soup of the season.

Serves 4–6

Ready in 45 min

Keeps 5 days fridge, 3 months freezer.

Level Easy

1 large butternut squash (approx. 900g prepared weight), peeled, deseeded, cut into 3cm chunks
200g red lentils, rinsed
1 large onion, finely diced
4 cloves garlic, finely sliced
2 tbsp olive oil
1.5 litres good vegetable stock
1 tsp ground cumin
1 tsp ground coriander
½ tsp ground turmeric
¼ tsp chilli flakes (or more to taste)
Sea salt and black pepper
Juice of 1 lemon
To finish: 3 tbsp good olive oil or chilli oil
To finish: a few sprigs fresh coriander (optional)
To serve: good bread

Red lentils are the most forgiving pulse in the kitchen. They require no soaking, cook in 15–20 minutes, and dissolve completely when cooked long enough — which makes them ideal as a soup thickener and body-builder rather than a discrete element. In this soup they provide the thick, creamy base; the squash adds sweetness and colour. The lemon added at the end is not optional — without it, the soup is flat and slightly one-dimensional. Add it, taste, and add more if you think it needs it.

Method

Warm the olive oil in a large heavy-based pot over medium heat. Add the finely diced onion with a pinch of salt and cook, stirring occasionally, for 8–10 minutes until completely soft and beginning to turn golden. Add the sliced garlic and cook for a further 2 minutes.

Add the cumin, coriander, turmeric and chilli flakes to the onion. Stir well and cook for 1 minute until the spices are fragrant and the kitchen smells warm. Don't skip this step — toasting the spices briefly in the oil before adding liquid deepens the flavour significantly.

Add the butternut squash chunks and stir to coat thoroughly in the spiced oil. Cook for 3 minutes, stirring occasionally, until the edges begin to soften slightly.

Add the rinsed red lentils and pour in the vegetable stock. Season generously with salt. Bring to the boil over high heat, then reduce to a steady, medium simmer. Cook for 25–30 minutes, stirring occasionally, until the squash is completely tender and the lentils have dissolved into the liquid creating a thick base.

Remove from heat. Use a stick blender directly in the pot to blend to your preferred consistency — fully smooth gives a silky, restaurant-style soup; half-blended (using the blender for only 30 seconds) leaves texture and chunks. If using a jug blender, blend in batches and be careful with the hot liquid.

Return to low heat if needed to warm through. Season with salt, black pepper, and the full amount of lemon juice. Taste — the lemon should lift the whole soup and make it noticeably brighter. Add more if needed. If the soup has thickened too much, add a splash of water or stock to loosen. Taste once more and adjust.

Ladle into bowls. Drizzle generously with good olive oil or chilli oil — don't be shy, this is the flavour finish and textural contrast. Add fresh coriander leaves if using. Serve immediately with warm bread.

✦ Chef's note

A swirl of tahini over the finished soup alongside the olive oil is excellent — it adds richness and a slightly nutty note that works very well with the squash. For a more substantial meal, top with a spoonful of thick Greek yoghurt and a handful of toasted pumpkin seeds. The soup freezes well and is one of those dishes that improves after a day in the fridge as the flavours mellow and integrate. Sweet potato works in place of butternut squash with very similar results, and tends to be slightly less work to prepare.