Dinner

Spiced Lentil & Butternut Squash Soup Recipe

ByCleo Brixton November 26, 2025November 26, 2025

Introduction

This spiced lentil and butternut squash soup is a comforting and flavorful dish perfect for any season. Packed with warm spices and creamy squash, it’s both nourishing and easy to make. Serve it with a dollop of yogurt and a sprinkle of dukkah for an extra touch of texture and taste.

The image shows two white bowls filled with thick orange-brown soup placed on a white marbled surface. Each bowl has a swirl of white cream on top, along with small green herb sprinkles and a few bits of crushed nuts or seeds, adding texture and color contrast. To the side, there is a small white bowl containing crushed nuts or seeds. The overall look is warm and inviting with a smooth, creamy texture on the soup’s surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp olive oil
2 onions, finely chopped
2 garlic cloves, crushed
¼ tsp hot chilli powder
1 tbsp ras el hanout
1 butternut squash, peeled and cut into 2cm pieces
100g red lentils
1l hot vegetable stock
1 small bunch coriander, leaves chopped, plus extra to serve
Dukkah (see tip) and natural yogurt, to serve

Instructions

Step 1: Heat the olive oil in a large flameproof casserole dish or saucepan over medium-high heat. Fry the onions with a pinch of salt for about 7 minutes, until softened and just caramelised.
Step 2: Add the crushed garlic, hot chilli powder, and ras el hanout. Cook for 1 more minute, stirring to release the spices’ aromas.
Step 3: Stir in the chopped butternut squash and red lentils. Pour over the hot vegetable stock and season with salt and pepper to taste.
Step 4: Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 25 minutes, or until the squash is tender.
Step 5: Use a stick blender to blitz the soup until smooth. Adjust seasoning if needed.
Step 6: Stir in the chopped coriander leaves and ladle the soup into bowls. Serve topped with dukkah, a spoonful of natural yogurt, and extra coriander for garnish.

Tips & Variations

If you don’t have ras el hanout, substitute with a mix of ground cumin, coriander, cinnamon, and turmeric for a similar warm spice flavor.
For a thicker soup, reduce the stock slightly or add an extra handful of lentils.
Homemade dukkah adds a wonderful crunch—combine toasted nuts, seeds, and spices like cumin and coriander.
Use coconut yogurt instead of natural yogurt for a dairy-free option and a subtle twist.

Storage

Allow the soup to cool completely before transferring it to airtight containers. Store in the refrigerator for up to 3 days, or freeze in large freezerproof bags for up to 3 months. To reheat, thaw if frozen and warm gently on the stove or in the microwave, stirring occasionally.

How to Serve

Two white bowls are filled with orange-brown soup that has a smooth texture with tiny bits visible. Each bowl has a swirl of white cream on the top layer and is sprinkled with chopped green herbs and crushed red spices. To the upper left of the bowls, there is a small white bowl with crushed red spices. The bowls are placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use green or brown lentils instead of red?

Red lentils cook faster and break down easily for a smooth texture, so they are preferred in this soup. Using green or brown lentils will result in a firmer texture and require longer cooking time.

Is ras el hanout spicy?

Ras el hanout is a fragrant North African spice blend that can vary in heat. It usually has warm, aromatic spices with mild heat, but if you prefer less spice, you can reduce the quantity or omit the hot chilli powder.