Healthier living, one day at a time!

Lentil Butternut Squash Soup


1 cup dry brown lentils

1 pound butternut squash, halved, seeded, peeled, and cut into ¾ inch pieces

2 ½ cups vegetable or chicken broth

2 cups water

3 medium carrots, chopped (1 ½ cup)

2 stalks celery, sliced (1 cup)

1 large onion, chopped (1 cup)

2 cloves garlic, minced

1 tsp cumin

¼ tsp ground turmeric

¼ tsp black pepper

olive oil (optional, see below)


  1. Rinse and drain lentils.  In slow cooker, combine lentils, squash, broth, water, carrots, celery, onion, garlic, and spices.
  2. Cover and cook on low-heat for 4 hours or high or 2 hours. 
OR Conventional method:
  1. In large sauce pan, heat olive oil.  Add onions, celery, carrots ,garlic, and cook until onions are translucent (5 minutes).
  2. Add spices and cook 2 minutes more.
  3. Add butternut squash, broth, water, and lentils.
  4. Cover and cook on low heat 1-2 hours.


Evey Schweig