Roasted Butternut Squash & Lentil Soup

Prep Time

1.5 hours

Prep Notes

Cooking Time

1 hour and 20 minutes




2 cups butternut squash (medium diced)

1 garlic bulb

1 organic carrot (small diced)

1 organic celery stalk (small diced)

1 organic medium onion (small diced)

1/8 cup organic apple cider

3 cups homemade chicken or vegetable stock (or frozen)

1 can low sodium lentils, drained & rinsed

Roasted pumpkin seeds

Thyme sprigs

Organic cold-pressed Olive Oil


Roasting vegetables:

Pre-heat oven to 400°F. Peel and cut butternut squash into a ½ inch dice. Place on baking sheet and drizzle with olive oil, salt & pepper. Toss with 1-2 thyme sprigs.

Cut garlic bulb in half across cloves cluster. Drizzle with olive oil, salt & pepper. Wrap up halves in aluminum foil. Place on baking sheet with squash. Roast for 1 hour or until vegetables are tender.

In a medium pot, sauté diced carrots, celery, and onion with some olive oil, until onions are translucent, about 5-7 minutes. Season with salt & pepper. Add roasted garlic by squeezing the cloves out of their skins. Smear and stir into the mixture. Toss roasted butternut squash & lentils into the mixture. Deglaze bottom of pot with vinegar. Add stock, bring to a simmer. Cook for 10-15 minutes. 



Serving variations: 

• For chunky soup, serve as is. Garnished with roasted pumpkin seeds.• For smooth soup, puree with an immersion blender. Garnish with pumpkin seeds.• For a soup in between chunky & smooth, puree half of soup then add back to the other half. Garnish with pumpkin seeds.