Butternut Lentils Soup

Embrace the warmth of the season with our Butternut Lentil Soup – a delightful fusion of earthy lentils and creamy butternut squash.

Butternut Lentils Soup

This Butternut Lentil Soup is a celebration of wholesome ingredients that come together to create a bowl of comfort.
Whether enjoyed alone or shared with loved ones, this soup is a perfect reminder that simplicity and warmth can be found in every spoonful.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Soup
Cuisine American
Servings 6


  • 1 stockpot or dutch oven


  • 1 onion
  • 1 butternut squash
  • 3 carrots
  • cups chicken broth
  • 5 sage leafs
  • 2 cups red lentils
  • salt and pepper
  • 5.2 oz roasted and peeled chestnuts


  • Peel the onions, butternut and carrots then slice them quite roughly.
  • Heat oil in a large stockpot over medium heat. Add onion, cook for 5 minutes, until lightly browned.
  • Add carrots and butternut. Cook for 5 minutes.
  • Add Chicken broth, sage and lentils. Place lid and simmer for about 20 minutes.
  • Optional: add chestnuts after 15 minutes (5 minutes before end of cooking time). Keep some (crushed) to sprinkle them on top of the soup when serving.
  • Add a touch of water if you want to adjust soup consistency.
  • Blend the soup. Season to taste with salt and pepper.
Keyword Healthy, Quick & Easy

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