Butternut Squash & Lentil Soup

Is there something better for the fall than pumpkins and squashes? This recipe has that warmth and provides the comfort that many other butternut squash soups give, but offers a different flavour profile that can be enjoyed by those who may not love sweet flavoured soups. This recipe is dense and rich, so feel free to add more vegetable/chicken broth if you are searching for something that is more light.

approx. 30 min 

6 portions



  • 2 cups butternut squash, cubed (frozen works well as well)

  • 1 bay leaf

  • 1/2 cup dried red lentils

  • 4 cups chicken or vegetable broth

  • 2 garlic cloves

  • 1/2 cup coconut milk

  • 1 tbsp peanut butter, natural

  • 1 tbsp lemon juice

  • Salt and pepper to taste


  1. In a pot, boil for 15-20 min the butternut squash, garlic, lentils, broth and bay leaf.

  2. Reduce the temperature to low, add the lemon juice, peanut butter, coconut milk and season with salt and pepper. Remove the bay leaf and simmer for extra 10 min

  3. Blend the soup to the consistency of your choice.

  4. Enjoy warm and freeze the leftovers- if any!