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Roasty Roots Butternut Squash & Red Lentil Soup

Roasty Roots roasted butternut squash and red lentil soup with yoghurt, pumpkin seeds and crusty bread.

Roasting the squash before it reaches the saucepan gives this soup a deeper, sweeter flavour than simply boiling everything together. Roasty Roots Seasoning adds fragrant herbs and a gentle citrus note that keeps it bright.

Red lentils make the soup naturally creamy and filling without needing lots of dairy, making it ideal for batch cooking and chilly lunches.

🧾 Ingredients

  • 1kg butternut squash, peeled and cut into chunks
  • 1 onion, cut into wedges
  • 2 tbsp Roasty Roots Seasoning
  • 2 tbsp olive oil
  • 150g red lentils, rinsed
  • 1 litre vegetable stock
  • 1 tbsp lemon juice
  • Natural yoghurt or plant-based alternative, optional
  • Toasted pumpkin seeds, to serve
  • Crusty bread, to serve

🍴 Instructions

  1. Heat the oven to 200°C fan / 220°C conventional.
  2. Put the squash and onion on a large roasting tray. Toss with the oil and Roasty Roots Seasoning.
  3. Roast for 30 minutes, turning once, until tender and caramelised at the edges.
  4. Tip the roasted vegetables into a large saucepan. Add the lentils and stock, bring to a simmer and cook for 18–20 minutes until the lentils are soft.
  5. Blend until smooth, adding a splash of hot water if needed. Stir in the lemon juice and taste before adding any salt.
  6. Serve with a swirl of yoghurt, toasted pumpkin seeds and crusty bread.

⏱️ Timings

  • Prep: 15 minutes
  • Cook: 50 minutes
  • Serves: 6

🥗 Serving Suggestions

Keep the soup thick for a hearty lunch or loosen it with extra stock. It freezes well for up to three months without the yoghurt garnish.

💛 Why This Recipe Works

Roasting concentrates the squash, while red lentils thicken the soup and add body. Lemon added at the end wakes up the warm herby flavours.

🛒 Get the Blend

Make this recipe with our Roasty Roots Seasoning.

🔥 More Roasty Roots Recipes

Shop Roasty Roots Seasoning →

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