Butternut squash and lentil soup with bone broth

    4 hours

    My recipe for butternut squash soup has sweet, spicy and savoury undertones. A filling satisfying soup which is great for calming cravings. Homemade broth is an essential ingredient to this soup. It gives the soup a wonderful flavour and also provides key minerals like calcium, magnesium and phosphorous in a form your body easily understands. These minerals have been extracted from the bones by long slow cooking. I used chicken bone broth.


    Greater Manchester, England, UK
    1 person made this

    Serves: 4 

    • 200g lentils
    • 1 onion
    • 1 whole garlic bulb
    • 2.5cm piece root ginger
    • 1 butternut squash
    • 1 tablespoon coconut oil or clarified butter
    • 750ml to 1L homemade chicken bone broth
    • unprocessed salt (Himalayan, Celtic, etc.), to taste
    • black pepper to taste
    • 1 teaspoon ground cumin or coriander (or a mix)
    • 1/2 teaspoon turmeric

    Prep:15min  ›  Cook:45min  ›  Extra time:3hr soaking  ›  Ready in:4hr 

    1. For faster cooking, first soak the lentils for 2 to 3 hours in plenty of water. Drain.
    2. Peel the onion, garlic and ginger and either chop into medium pieces or blend to a paste with a little water. I prefer to blend, it speeds up the cooking process.
    3. Melt the coconut oil in your pan and then add the onions, garlic and ginger. Cook for a minute or so then add the chicken broth.
    4. Whilst the broth is heating up, chop up the butternut squash, and remove the seeds. You may leave the skin on if you want.
    5. Add the chopped butternut squash to the broth. Next, add the drained lentils. Add all of the seasonings, and adjust to taste if necessary.
    6. Stir and bring up to the boil, then turn down the heat and simmer until everything is tender.
    7. Blend up the soup to the consistency you prefer. If it is too thick add some more broth or even plain water.
    8. Garnish with chopped herbs like coriander, parsley, etc. I used spring onion.


    You could replace one meal a day like this. I would probably choose this for my evening meal as digestion slows down towards the end of the day. Have a go and let me know what you think.

    See it on my blog

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    Reviews in English (1)


    Made this soup today for the first time and we enjoyed it very much. Did not have any root ginger but had ginger paste of which I used 1 tbsp. Very subtle ginger flavour which was good as I do not like too strong a ginger flavour in savoury dishes. Will add more turmeric and coriander next time as we like more "kick". Also, just used regular chicken broth as that was all I had. Very nice soup.  -  18 Dec 2014