Honeynut Squash Lentil Soup

This honeynut squash red lentil soup is layered with fun textures to make it extra hearty and satisfying. Easy to make and packed with plant based protein.

Soup on its own is great, but if you really want it to be a meal we have to add to it. And for me, layering is the best way to go about it. That is why I am especially in love with this honeynut squash red lentil soup because the toppings are everything. Fresh crisp and lemony brussels slaw and crispy salty pita chips really help to elevate everything I love about this soup.

Cutting board topped with plum tomatoes, red lentils, onion, thyme, honeynut squash, shallot, lemon and garlic cloves.

Key Ingredients and Substitutions

• Honeynut Squash: This variety of squash is move available in the fall. It is smaller and slightly sweeter than regular butternut squash. If you can’t find it, try this recipe with a small butternut squash instead (you will likely just need about 1/2 of 1).
• Lentils: I used red lentils because as they cook they will break down a little give this soup the best texture. They cook very fast and technically do not need any soaking (you can soak for 2-4 hours to help aid digestion.
• Tomatoes: I used plum tomatoes, but you can also use vine ripen tomatoes as well.
• Onions: I used both a yellow onion and shallot. Feel free to use just onion or swap the shallot for some cleaned leeks.
• Garlic: I love using a lot of garlic. I used 5 large cloves, but adjust based on your own presence, using more or less as needed.
• Spices: I used coriander and cumin for the soup base and a sprinkle of za’atar to top the soup after cooking.
• Vegetable Broth: Use your favorite good quality vegetable broth. Personally, I like to use Better Than Bouillon and dissolve it in water to make my vegetable broth.
• Pita Chips: I like to bake my own with leftover pita. However, make it easier by buying a bag of pita chips instead.
• Brussels Sprouts: By slicing them really thin, we get a really great slaw base. Feel free to swap for pre-shredded brussels sprouts or shredded cabbage.
• Cilantro: I love this mixed with fresh herbs. If not a fan of cilantro, try this with some fresh dill or parsley instead.

How to Make Honeynut Squash Red Lentil Soup

Preheat the oven:

to 425F. Place the squash cut side up on a parchment lined baking tray and drizzle with 1 tablespoon oil and sprinkle with a generous pinch of salt. Evenly coat the flesh with the oil then place each half cut side down on top of 3 sprigs of thyme. Bake the squash in the oven on the bottom rack for 25 minutes or until completely soft.

While the squash cooks:

prepare the vegetables and start the soup base. Heat a large pot over medium low heat then add the remaining oil. When the oil is hot, add the onions and shallots with a generous pinch of salt and sauté until translucent, 3-4 minutes.

Add garlic:

and sauté again until fragrant, about 1 minute. Stir in the diced tomatoes along with another pinch of salt, the coriander, and cumin and continue stirring occasionally until the tomatoes begin to breakdown, about 4-5 minutes.

Add squash and broth:

When the squash is safe to handle, scoop out the flesh and add it to the pot along with the lentils and vegetable broth. Remove the leaves from the remaining thyme stems and add to the soup.

Simmer the soup:

Bring the whole pot to a boil, cover, then reduce the heat to a simmer. Allow the soup to simmer for 20 minutes, stirring occasionally.

Make the slaw:

To a mixing bowl add the brussels sprouts, herbs, scallion, lemon, oil and a pinch of salt and pepper. Use your hands to rub the ingredients together until the brussels sprouts have softened significantly.

Finish and serve:

Portion your soup, then top with some of the slaw, baked pita chips and sprinkle of za’atar then enjoy.

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Expert Tips

Stir the soup occasionally as it simmers. This will help prevent the lentils from burning or sticking to the bottom of the pan.

Swap the squash for a different winter squash. Just note, you need about 1 cup of cooked squash for the recipe.

Massage your sprouts. Rubbing the oil, salt and lemon into the sprouts will help them to soften and make them more enjoyable to eat.

Toppings are recommended, but optional. I find the toppings designed for this soup make it extra hearty and delicious. However, they are not required. The soup base is delicious on its own and can be enjoyed as is or with a side salad or sandwich of your choice.

Adjust the consistency. This soup will continue to thicken a little more as it cools. When reheating, feel free to adjust with extra water or vegetable broth to get it at the consistency you love.

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Frequently Asked Questions About Recipes

→ Can I substitute honeynut squash with another type?

Yes, you can use butternut squash or any sweet winter squash variety. Use about 1 cup of roasted flesh for best results.

→ Do I need to soak the red lentils?

No soaking is necessary, but soaking for 2–4 hours can improve digestibility. They cook quickly either way.

→ What can I use instead of brussels sprouts for the slaw?

You can use shredded cabbage or a pre-shredded slaw mix as an alternative to brussels sprouts.

→ How can I make the soup creamier?

For extra creaminess, blend part of the soup after cooking, or add a splash of coconut milk at the end.

→ How should I store and reheat leftovers?

Store in an airtight container for up to 5 days. Reheat gently with added broth or water to loosen the texture.