Butternut squash, tomato and lentil soup recipe

Despite it being summer here in the UK, I’m always up for a delicious hot bowl of soup! And after making a butternut squash sauce for my ratatouille, I was really in the mood for some butternut squash soup. This soup is so warming and scrumptious that I wish that I’d made more!


Serves: 6
Preparation time: 10 minutes
Cooking time: 30 minutes + 15 minutes for cooling
Total time: 55 minutes


  • 1 butternut squash, sliced
  • 1 tsp oil
  • 1 medium onion, diced
  • 400g can chopped tomatoes
  • 750ml vegetable stock
  • 120g uncooked lentils, rinsed
  • handful of fresh parsley


  1. Preheat the oven to 180°C/350°F/gas mark 4.
  2. Then place your sliced butternut squash on a baking tray and drizzle with oil, if desired.
  3. Roast in the oven for 30-35 minutes until soft.
  4. Meanwhile, heat a large, oiled saucepan over medium heat. Sauté the onion for 5 minutes until translucent.
  5. Pour in the can of chopped tomatoes and vegetable stock. Stir in the lentils, bring to the boil and then simmer for 25 minutes, until the lentils are cooked.
  6. Once the lentils are cooked turn off the heat and stir in the parsley.
  7. Once the butternut squash is cooked, let cool for about 15 minutes. Then peel off the skin and place the squash in a blender. Pour the soup in the blender too and blend until smooth.
  8. Serve with extra parsley and your favourite bread.

Nutritional information

Each serving approximately contains:

  • Calories: 136 kcal
  • Fat: 1.4g
  • Carbohydrates: 25.6g
  • Protein: 6.8g

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