Have you ever had one of those days where all you crave is a big bowl of something warm and comforting? You know, the kind of day when the sky is a bit too gray, the wind has a bite, and all you want to do is wrap yourself up in a blanket and sip on something that feels like a hug in a bowl?
That’s exactly what this soup is for me. I first made it on a snowy weekend after I moved into my new place. I had unpacked all my winter sweaters, and as the snowflakes fell outside, I decided to try my hand at making a cozy soup that would make me feel all warm and fuzzy inside. Little did I know, this soup would become my go-to winter staple!
Ingredients You’ll Need
This soup is a delightful blend of fresh, seasonal produce and pantry staples. Here’s what you’ll need to create this nutritious and flavorful dish:
- 1 tbsp oil: I usually opt for olive oil, but any mild cooking oil works.
- 1 onion or leek, roughly chopped: Both add a lovely depth of flavor; use whichever you have on hand.
- 2 garlic cloves, sliced: For that aromatic base we all love.
- 4-5 carrots, chopped: Carrots add a natural sweetness and are packed with beta-carotene.
- 1 medium butternut squash, peeled and chopped: Butternut squash brings a rich, creamy texture and is a fantastic source of vitamin A.
- 1 tsp sea salt & lots of black pepper: To season and bring out all those wonderful flavors.
- 2 sprigs rosemary, chopped: Rosemary gives the soup a delightful, piney flavor.
- 4-5 leaves fresh sage, chopped: Sage adds a slightly peppery, earthy taste that’s perfect for winter soups.
- 1 cup (190g) dried red lentils: Red lentils cook quickly and add protein, fiber, and iron to the soup.
- 8 cups (2 liters) of vegetable stock: This forms the base of your soup. I like to use a low-sodium option so I can control the seasoning.
Optional Toppings: Fried sage leaves and pumpkin seeds to garnish. These add a lovely crunch and make the soup look even more appetizing!
How to Make This Soul-Warming Soup
Now, let’s get into the fun part—cooking! This recipe is as simple as they come, making it perfect for a lazy weekend or a busy weekday.
1️⃣ Sauté the Aromatics:
Start by heating the oil in a large pot over medium heat. Add the chopped onion or leek and the sliced garlic. Sauté for a couple of minutes until they’re softened and starting to smell absolutely delicious. This step is key to building flavor, so don’t rush it!
2️⃣ Add the Vegetables and Herbs:
Next, toss in the chopped carrots and butternut squash. Season with sea salt, lots of black pepper, rosemary, and sage. Give everything a good stir to coat the veggies in those wonderful herbs.
3️⃣ Simmer with the Lentils:
Pour in the red lentils and vegetable stock. Bring the mixture to a boil, then reduce the heat and let it simmer gently for about 25 minutes. You’ll know it’s ready when the vegetables are tender and the lentils are soft. This is the perfect time to grab a book or catch up on your favorite show while the soup does its thing!
4️⃣ Blend Until Smooth:
Once everything is cooked through, blend the soup until smooth. I find a stick blender is easiest for this, but a regular blender works just as well (just be careful when blending hot liquids!). Taste and adjust the seasoning if needed.
5️⃣ Serve with Garnish:
Ladle the soup into bowls and garnish with fried sage leaves and a sprinkle of pumpkin seeds if you’re feeling fancy. A drizzle of vegan cream adds a nice touch, too.
Directions for the Best Winter Soup
- Make it Ahead: This soup tastes even better the next day as the flavors have more time to meld together. It’s perfect for meal prep!
- Freezer-Friendly: I love making a big batch of this soup and freezing it in portions. Just pull out a container the night before, and you’ve got an easy lunch or dinner ready to go.
- Customize Your Toppings: While I love the combination of fried sage and pumpkin seeds, you can also top this soup with croutons, a swirl of pesto, or some crispy bacon bits if you’re not keeping it vegan.
| Servings | Cooking Time | Cuisine | Meal Type |
|---|---|---|---|
| 6 large | 35 minutes | American | Lunch/Dinner |
This butternut squash, carrot, and red lentil soup is the ultimate winter warmer. It’s packed with vitamin A, protein, and fiber, making it as nourishing as it is delicious. Plus, it’s super easy to make and perfect for those cold, cozy days when you just want something warm and comforting. Whether you’re making a big batch to freeze or just enough for a few meals, this soup is sure to become a winter favorite.
The Best and Easiest Winter Soup
Ingredients
- 1 tbsp oil
- 1 onion or leek roughly chopped
- 2 garlic cloves sliced
- 4-5 carrots chopped
- 1 medium butternut squash peeled and chopped
- 1 tsp sea salt & lots of black pepper
- 2 sprigs rosemary chopped
- 4-5 leaves fresh sage chopped
- 1 cup 190g dried red lentils
- 8 cups 2 litres of veg stock
Instructions
- Fry the onion/leek and garlic in the oil for a couple of minutes
- Add all the other ingredients and bring to the boil, then simmer until the veg and lentils are cooked (about 25 minutes).
- Once cooked, blend until smooth (I just use a stick blender for this) season to taste and serve with some fried sage leaves and a sprinkle of pumpkin seeds (and a drizzle of vegan cream)
Notes
FAQs
Q: Can I use a different type of squash?
A: Absolutely! Feel free to substitute the butternut squash with acorn squash, pumpkin, or any other squash you like. Just keep in mind that cooking times may vary slightly.
Q: Can I make this soup in a slow cooker?
A: Yes, you can! Simply sauté the onions, garlic, and herbs in a pan before adding them to the slow cooker along with the other ingredients. Cook on low for 6-8 hours or high for 3-4 hours until the veggies are tender.
Q: What can I use instead of red lentils?
A: You can substitute red lentils with split peas or yellow lentils. Just be aware that these alternatives might require a longer cooking time.
Q: How do I store leftovers?
A: Let the soup cool completely before transferring it to airtight containers. It will keep in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Enjoy making this delicious and comforting winter soup, and don’t forget to share your cozy creations with your loved ones! 🍂🥣
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