A healthy, vegan, and delicious butternut squash and red lentil soup to warm any cold evening

When the weather turns cold, it means soup season has officially started:) This creamy, soul-warming butternut squash and red lentil soup is the ultimate comfort food on chilly weather nights.

Let’s cozy up with a bowl of goodness loaded with vitamins and nutrients – something we can all afford to stock up on in these strange and confusing times.
My recipe contains shallots, carrots, and lots of butternut squash, of course! But feel free to add any extra vegetables if you like.

I wanted this butternut squash soup to be delicious and filling at the same time so, I also include some red lentils. With this addition of plant-based proteins, it also becomes a well-balanced meal.

If you already have the vegetable stock, this dish comes together in just 30 minutes. I recommend serving it with warm, toasted crusty bread. Serving soup without bread is like committing a crime in my house 🙂
A few drops of Tabasco make it slightly spicy, which I love, but if spicy is not your thing, you may skip this part.

How to peel and cut a butternut squash

The first time I decided to make butternut squash soup from scratch, I remember how I carefully chose one from the store, brought it home, and …had not the slightest idea of how to peel and cut it! So I did what any decent Italian would do in the same situation: I called my mamma:)

Here are my mom’s approved and fail-safe instructions:

First of all, make sure you are working on a very stable surface. Using a damp kitchen towel under your chopping board is always a good idea when using a knife in the kitchen. It will keep the board from slipping while you are working.
You will need a large, sharp, chef’s knife and a sharp peeler. I found that one with a carbon steel blade functions the best.
Place the squash on its side and cut off about a 1/4-inch, even slice from the bottom section.
Do the same from the stem end.
Secure the squash, standing upright, and peel off the outer layer using a sharp vegetable peeler.
Stand the peeled squash upright on the chopping board and make one continuous cut down the middle, from top to bottom, using a large chef’s knife.
Scrape out the seeds and the stringy pulp with a metal tablespoon.
Place the squash cut-side down and slice each half lengthwise into the desired width.
Cut the slices into cubes.

It’s done 🙂

What to love about this butternut squash and red lentil soup

It’s a delicious, filling, and most of all, a healthy meal great for cold nights
It tastes even better the next day and is a great option for your Sunday afternoon meal prep
It will keep up to 3 days in the fridge and freezes well
It’s vegan
It’s prepared with seasonal and simple ingredients It comes together in about 30 minutes and is budget-friendly

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