You're three ingredients away from the most wonderful butternut squash lentil soup ever! It's low-carb, delicious and can be made vegan. It freezes well and is ready in 30 minutes.
3-ingredient soup
This butternut squash lentil soup came to be almost an accident.
I usually make a much more elaborate red lentil soup with carrots, a great recipe with onions, tomatoes and herbs. You know, your usual suspects.
I don't remember exactly but one night I didn't have carrots or tomatoes, so I threw butternut squash and red lentils in a pot of salted water. Out of laziness, probably. With the idea of adding some condiments and herbs afterward and calling it dinner. It turns out that before that last addition, I had gulped down a whole bowl. Only salt and pepper as condiments.
The next day it was even better. I added a splash of almond milk, and it became even silkier.
I dress it up sometimes with a drizzle of pesto, toasted sliced almonds, or maybe croutons. A bit of crunchiness is always welcome, but the truth is, it's amazing on its own.
It can also be a two-ingredient recipe: butternut squash and red lentils. Not even broth. But the nut milk adds a lot to the final product.
The secret is in the ratio of both vegetables. And the freshness of the seasonal squash.
I don't know how it is where you live, but here, butternut squash goes from ridiculously sweet and bright orange to dull in flavor and anemic in color. Of course, we're going with the first option.
- Quick and easy: a soup that requires only 3 ingredients, 15 minutes cooking on the stove, a minute to process it, and that's it!
- Flavorful: both ingredients pack a lot of flavor that can be enhanced by salt and pepper to taste. Or another spice if you like.
- Make ahead and freeze: cook a large batch, portion it in freezer-safe containers and thaw in the microwave or the fridge the day before.
Ingredient Notes
- Red lentils: the small orange/red ones, also known as Turkish lentils.
- Butternut squash: when in season, it's sweet and flavorful, so it's the first choice. But you can use pumpkin.
- Almond milk or cream: a drizzle is added at the last moment to add creaminess and richness.
- Salt and pepper: I don't use it, but you can, of course.
Quantities are listed on the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
What are red lentils (a.k.a Turkish lentils)
They are a legume and look like small, orange discs.
How to cook them
You don't need to soak red lentils (as opposed to other more sturdy types), and they don't hold their shape as much. They cook in a few minutes and look exploded most of the time.
For this soup, we don't mind that, as the whole butternut squash lentil mixture will be blended until smooth.
Type of squash to use
I like butternut squash above all else because it is easily available and has a fantastic sweet, earthy flavor. But it's sweeter than pumpkin.
You can have it frozen in chunks, which is very convenient. Small pieces are best, so they cook together with the lentils.
Experiment with pumpkin if you feel like it; you might like it better.
Kitchen Notes
- Soup is too thick: you can easily remedy this by adding more hot water. Adjust the consistency to your liking by gradually incorporating additional liquid until you achieve the desired thickness. Remember that the soup may continue to thicken as it sits, so you can always thin it out when reheating.
- Soup is too thin: if you feel the soup is watery after processing it, simmer it uncovered for a bit longer to allow excess liquid to evaporate and the soup to thicken.
- Overcooked lentils: red lentils cook quickly and explode easily, something that happens with this recipe as they're cooked with the squash, which takes longer. This is not an issue for this soup, as it will all be processed. But you can chop the squash into small pieces, be mindful of the cooking time and avoid boiling the lentils vigorously.
- Avoid undercooked squash: though we don't mind the lentils exploding while the squash cooks until tender, chop it into small pieces to accelerate the process.
How to serve this soup
The nut milk (or cream if not making a vegan soup) can be drizzled before serving or mixed into the soup directly.
I like to do both things, add a splash into the soup mixture after blending it and a drizzle before serving. It looks nicer.
So, get ready to make the most incredible 2-ingredient soup, with butternut squash and red lentils. Just be sure the squash is in season and the proportions of the two ingredients are close to the recipe, 4:1 approximately.
Too many lentils and you might get a slightly bitter undertone. Not good.
Storage
Allow the soup to cool to room temperature before storing.
- Refrigeration: chill the soup within 2 hours of cooking to prevent bacterial growth. Transfer the soup to an airtight container or cover the pot with plastic wrap. Use shallow containers to facilitate quicker cooling.
- Freezing: for longer storage, portion the soup and use freezer-safe containers or heavy-duty plastic bags designed for freezing to prevent freezer burn. Leave some space at the top of the container or bag to allow for expansion as the soup freezes.
- Thawing and reheating: when ready to use, thaw frozen soup in the refrigerator overnight or use the defrost setting on your microwave. Reheat the soup on the stovetop over low to medium heat, stirring occasionally. Ensure it reaches a safe temperature of 165°F (74°C) before serving.
- Check for spoilage: always check the soup for any signs of spoilage, such as off odors, unusual colors, or mold, before consuming.
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Red Lentil Butternut Squash Soup (3 ingredients)
Ingredients
- 2 ½ cups butternut squash, peeled and diced
- ½ cup red lentils, rinsed well
- ¼ cup almond or cashew milk, or use cream if not making it vegan
- salt and black pepper, to taste
Instructions
- In a large saucepan, put 2 ½ cups butternut squash and ½ cup red lentils to boil in 2-3 cups salted cold water.
- When the squash is very tender and the lentils are mostly exploded, turn off the heat.
- Blend the whole thing until very creamy. I use an immersion blender and do it directly in the pot on the counter (not over the stove).
- Add salt and black pepper to taste if you want.
- Add ¼ cup almond or cashew milk and mix it in before serving, or drizzle it over.
- Refrigerate leftovers.
Rose Cappadona says
Great choice of variety had to make pumpkin soup or roasted Love the idea with the red lentils add to soup.
Thank you for sharing. I’ll be making this today happy Easter.
SHANIKA says
This Lentil Soup looks SO GOOD! I can't believe that only 3 ingredients are required! Such a healthy, easy option!
Julia says
What a delicious recipe! And so easy to make!
Jenn says
This is an amazing soup. I'd never made lentil soup before, or really ever cooked with lentils, but I was fascinated by the color of this recipe. It was easy, and delish. Highly recommend!
Mary Hirsch says
Paula, I just made a Butternut Squash-Red Lentil soup to feature in my upcoming blog this week. A few more ingredients but like the simplicity of yours also. What are the odds?
Paula Montenegro says
Hey Mary! Great minds think alike?
Sisley White says
I loved this recipe. It was so delicious and I can't wait to make it again.
Jacqueline Meldrum says
I love red lentil soup. It's so comforting and one of my favourites. Your photos are gorgeous too!
Paula Montenegro says
Haha the same happened to me, I stopped making the carrot soup!
Suzanne says
I love lentils and always want to try them in new ways. Love how easy this recipe is with only a few ingredients!
Angela Allison says
What a simple and delicious recipe! Never would have thought to blend the lentils. This was perfect as is!
Adrianne says
2 ingredients!!! Wow that is seriously incredible!! This soup looks so comforting and I can't wait to try it.
Helen of Fuss Free Flavours says
Lentil soup is one of my favourite winter soups, so warming and wholesome. I love how easy it is to make and always so tasty and satisfying.
Danielle says
I can't believe it is a 2-ingredient recipe - now that is something to keep handy, that's for sure. Love how it looks, too!
Liz says
Just gorgeous! I'd definitely inhale a bowl---especially with a swirl of pesto!!
Paula Montenegro says
Thanks Liz!
Angie@Angie's Recipes says
So creamy and delicious! A perfect winter warmer.