Lentil and Butternut Soup

A cozy, velvety fall soup filed with lentils, butternut squash, and layers of exotic flavors.

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This Lentil and Butternut Soup is loaded with fall flavors with a twist of creamy island intrigue.

~ Preparation

Thoroughly wash and pat dry one leek. Cut off the dark green leaves and the root and discard. Thinly slice the remaining leek into rings. Place the rings into a bowl of cold water and swish around to remove and dirt or grit that settled down into the creases. Drain and let set until ready to use.

Butternut Squash is a tough mother and requires a sharp chef knife, please be careful! Cut 1/4-inch off each end. Use a sharp vegetable peeler to peel the outer skin. Cut the squash in half and remove all the pulp and seed. Cube the remaining squash.

Add 1 cup of lentils to a large bowl of cold water removing any undesired lentils. Drain right before using. NOTE: Lentils do not need to soak for hours like other legumes.

~ Prepare the Lentil & Butternut Soup

Heat 5 tablespoons of coconut oil in a large stock pan. Add the leek and squash and brown, about 5 minutes. Stir in 1 teaspoon cumin powder, 1 teaspoon cinnamon, 1 teaspoon cardamon, 1 teaspoon ground ginger, and 1 teaspoon turmeric coating the vegetables.

Add 2 cups of coconut milk, 2 1/3 cups water, and the lentils. Let simmer for 20 minutes. Use a masher or the back of a wooden spoon to mash the vegetables until soup is smooth. Taste and season with salt and pepper as needed. If you like add a squeeze of fresh lime juice and mix well.

~ Garnish

Garnish the soup with some toasted coconut and sprinkled paprika. This makes a beautiful, healthy, meatless dish. But if you need some meat, serve them with my Ham, Apple, and Brie Pocket Sandwich.

Lentil and Butternut Soup
Prep Time
15 mins
Cook Time
20 mins
Course: Main Course
Cuisine: Fall Dish
Keyword: Soups & Stews
Servings: 4 cups
Author: Ella @ thewackyspoon.com
  • 1 cup lentils
  • 1 medium butternut squash
  • 1 leek
  • 5 tablespoons coconut oil
  • 1 teaspoon cumin powder
  • 1 teaspoon cinnamon
  • 1 teaspoon cardamom
  • 1 teaspoon ground ginger
  • 1 teaspoon turmeric
  • 2 cups coconut milk
  • 2 1/3 cups water
  • Juice from 1 lime, if desired
  • Toasted coconut, for garnish
  • Paprika, for garnish
  1. Peel and slice the leek removing the root and dark leaves. Peel the butternut squash, remove the seeds and cut into cubes. Heat the oil in a large stock pan. Add the leeks, squash, cumin, cinnamon, cardamom, ginger and turmeric and brown for 5 minutes.
  2. Add the coconut milk, water, and the lentils. Let simmer 20 minutes. Blend until the soup is smooth. Add the lime juice and mix well.
  3. Serve the soup decorated with toasted coconut and paprika.


Author: Ella

Just a girl who loves to cook farm-to-fork foods living the dream!

13 thoughts

  1. Velvety says it all, but I’m sure your spoon was saying a WHOLE lot more than that even!

    I made butternut squash soup last month, so this will be a nice little twist on the return engagement. 🙂

    1. My spoon was going wacky…ha! That’s awesome! I love when you share your food. Butternut is one of my favorites.

  2. I made lentil soup the other day and my son ALWAYS puts lentils i his pumkin soups so… we are all on the same wavelength this week. Methinks the coconut milk will add a nice sumthin’ sumthin’

    1. Haha! It’s cold…we need comfort! It is a nice twist and switches it up some. But my go-to will always air on the side of savory.

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