Butternwut squash and yellow lentil hearty soup

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The flavor of this soup comes from the combination of the sweetness of the squash and the sharpness of the garlic so feel free to add even more garlic than I do if you like the punchiness.


2 tbsp mild olive oil
1 large onion, finely chopped
5 garlic cloves, crushed
1 small butternut squash, peeled, seeds removed and diced
1 cup yellow lentils, washed
1 1/2 litre vegetable broth
Salt and freshly ground black pepper to taste
A handful of fresh coriander, finely chopped
Virgin olive oil for drizzling


Place olive oil and onion in a large soup pan and cook on a medium heat.
Let the onion sweat well until they just start to brown, then add the garlic and a minute later the cubed butternut squash. Keep cooking and stirring for 5-7 minutes.
Add the broth and lentils, mix well, season and bring to a boil. Lower the heat and let simmer for another half an hour.
Mix well, taste and adjust seasoning. Serve with some fresh coriander leaves and a drizzle of virgin olive oil.

Tip: this soup is suitable for freezing so make a large batch and freeze in individual portions so it’s quick and easy to heat up. Tip 2: if you have fussy little eaters at home, perhaps a smooth texture will go down easier so don’t be afraid to blend it. Tip 3: if you like it spicy, a teaspoon of hot curry powder will work wonders.
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Galit Hahn

Galit Hahn

Certified natural nutritionist

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