Red lentil and butternut squash soup Recipe

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15 min


30 min

For a hearty, nourishing soup try this red lentil and butternut squash recipe. Winter squash favourite, butternut, combined with earthy red lentils and sweet carrots make for a fabulous, rich orange colour and delicious, comforting flavour. This soup is dairy-free and low in fat, which is handy as you’ll almost certainly be back for a second bowl! If the soup is too thick then stir through a splash of water to dilute the mixture. To make this recipe suitable for vegetarians leave out the prosciutto garnish, which will also mean you just have low-cost ingredients for a purse-friendly dish; what’s not to love?


  • 1 tbsp olive oil
  • 1 onion, chopped
  • 1 carrots, chopped
  • 80g red lentils, rinsed
  • 1 medium butternut squash, peeled, deseeded and roughly chopped
  • 500ml vegetable stock
  • 80g prosciutto, ripped into pieces


  • Heat the oil in a pan over a low to medium heat. Add the onion and sauté until it softens and begins to become translucent.

  • Add the carrots, lentils, butternut squash and stock, plus enough water to cover the ingredients. Bring to the boil then turn down and simmer for 20-25 minutes.

  • Check that the vegetables are tender and lentils are cooked through before removing from the heat. Blend using a food processor or hand blender then season to taste with salt and black pepper.

  • Serve topped with prosciutto pieces.

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Top Tip

To make it easier to peel the butternut squash, cut it in half and lengthways and de-seed before peeling.