Name: Cream of Butternut Squash, Carrot, and Red Lentil Soup
Prep time: 15 min
Cook time: 20 min
Yield: 6 people
Cuisine: France
Ingredients: 600 g ofbutternut squash; 400 g ofcarrots; 250 g ofred lentils; 2 onions; 1 cube ofvegetable broth; 6 tbsp ofliquid crème fraîche; 3 tsp ofcumin seeds; water

Cream of Butternut Squash, Carrot, and Red Lentil Soup

appetizers creamy soups and clear soups cucurbits halloween legumes

Updated on 30 October 2025 by

ratatouille

10 reviews 4.3 : Very good

Diet

Lightweight Vegetarian

Level

Easy

Calories

52 pour 100g

Preparation

15 minutes

Cooking

20 minutes

Here’s my recipe for a creamy “orange” soup made with butternut squash, carrots, and red lentils 😋

This delicious soup is perfect for treating your taste buds while taking care of your health!

Nutritionally speaking, this soup is packed with beta-carotene and plant-based protein. There’s nothing better for a healthy, comforting fall dinner between holiday feasts!

Beta-carotene is a precursor to vitamin A, a vitamin that’s essential at every age, particularly for cell health and vision. It’s also a powerful antioxidant that helps prevent many diseases.

I hope you enjoy this butternut squash, carrot, and red lentil soup as much as I do, and I hope you enjoy every bite.

Thank you for your comments!

For

people

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600 g of butternut squash
400 g of carrots
250 g of red lentils
2 onions
1 cube of vegetable broth
6 tbsp of liquid crème fraîche
3 tsp of cumin seeds
water

1
Peel the squash and onions. If you haven’t already, remove the seeds from the butternut squash. Wash the carrots, but don’t peel them! The antioxidants are in the skin, and the skin itself adds a lot of flavor.
2
Dice everything and place it in a large pot.
3
Rinse the red lentils, then add them to the contents of the pot.
4
Cover with water and add the vegetable bouillon cube.
5
Bring everything to a boil. Once it comes to a boil, reduce the heat and let it simmer for 20 minutes.
6
After 20 minutes, check to see if the vegetables are cooked by piercing them with the tip of a knife. If some still seem a little hard, cook them for a few more minutes.
7
Blend everything together, then divide the soup among 6 pretty bowls, and top with a drizzle of cream and some cumin seeds for garnish.