Butternut Squash and Lentil Soup

READY IN: 1hr 15mins
Recipe by C and Ds Mommy

I seem to be making TONS of soup lately. This one is a heart-friendly recipe from the Heart and Stroke Foundation of Canada.

Top Review by Chefaiath

This was good. I reduced the stock and used pureed squash (cause I had it in my freezer) I also used red lentils, because I like how they break down. So my texture was off from the recipe but the flavour was great. My friends asked for the recipe. Simple, and tasty, enjoyed with a bread.

Ingredients Nutrition


  1. Heat oil in a large saucepan over medium low heat. Add onion and garlic and sauté until soft (about 8 minutes).
  2. Add carrots, celery and squash and continue cooking for another 10 minutes.
  3. Add all remaining ingredients to pan and bring to a boil. Reduce heat and simmer until vegetables and lentils are tender, stirring occasionally for about 1 hour.
  4. Discard bay leaf. Thin soup with additional broth if desired. Season to taste with salt and pepper.*.
  5. * The heart and Stoke foundation recommends that Canadians use no more than 1 tsp (5 mL) of salt per day!

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