Roasted Squash and Green Lentil Soup

Every time I make a promise to myself about posting regularly here, something unexpected comes up and I am dormant for a while. I am trying to be regular . I have no drafts in my dashboard. I just post when I make a new dish.

I cook 2 meals a day  everyday(which is good enough to make something new/interesting and post). I try to avoid frozen stuff and leftovers as much as I can. Well , I can do that because I’m a stay at home mom with a angel for a daughter who intently stares at the props while I’m clicking .The other day I was having this conversation with a dear blogger friend and she insisted I post this recipe. So here it is for you , dear friend.

Anytime post summer is the best time to be in phoenix. The weather is perfect and very similar to Hyderabad or Delhi. Cool breeze , Warm soup and a great couch with a thick, snuggly throw is all that I care for during Fall and Winter. This dish is a make ahead , filling, thick and a creamy one.  The recipe below serves 4.  I served this wholesome, creamy delicacy with ciabatta bread or any other variety.  I also serve herb crackers with it.



2 cups of green split lentils( You can use Red, Puy or any of your favorite ones)

1 small butternut squash , peeled , seeds removed and diced into cubes.

1 and 1/2 teaspoon of cumin and coriander powder each

2 garlic pods

1 teaspoon of minced ginger

Olive Oil

salt to taste.


1. Soak the lentils at least for half hour in warm water and pressure cooker the lentils  until 4-5 whistles. I add 2 cups of water per cup of lentils.  Normally the lentils are completely mashed and there is no need to use a blender to make them mushy.

2. Add a some olive oil , salt and pepper to the squash and roast at 400F for 35 minutes. Remove and cool completely.

3. Heat a thick bottomed vessel , add olive oil , minced ginger and garlic , the lentil puree , cumin , coriander and salt and let it simmer.

4. Take the roast squash in a blender and puree well , alternatively you can leave some of them intact for a chunky version.

5. Add the squash puree to the lentil soup, water or broth according to taste and let it simmer until all the flavors mingle. Serve hot or warm with some thick chunky bread or crackers.



1. I substitute the squash with carrots or chard or do a combination of carrots and squash for a richer color.

2. Add toasted coconut or coconut milk for a more creamier , sweeter version.

3. Use Split pigeon peas( toor dal) instead of the green, red or puy lentils or do a combination of Toor dal and red beans. Use the beans sparingly and add them in the end.

4. Make it as a dal and serve with rice instead of pureeing it as soup. I normally use toor dal and add toasted coconut and serve with basmati rice.


16 thoughts on “Roasted Squash and Green Lentil Soup

  1. Meeta says:

    ha! dal is the star this month it seems. i too have a veggie dal soup up this week and have blog hopped to at least 5 others who are doing dal soups on their blogs. i guess great cooks think alike. i like this version a lot. pumpkin and green dal – lovely flavors!

  2. Pavani says:

    Looks perfect for a chilly winter night. How old is your daughter? She definitely is an angel for not pouncing at either the camera or the bowl. If she’s too young to move around, then enjoy your few calmer/ quieter photo sessions. :-)

  3. Dee says:

    @ Meeta : that was a good one :)Yes, great cooks think alike !
    @ Sala, yes , its perfect for any day
    @ Pavani , she is 7 and half months old :) yes she likes to see me click and poses , thinking Im clicking her. Thanks for dropping by , Good to see you here ! How is your son doing ?

  4. Bhagyashri says:

    That looks very comforting Dee. Its good that your daughter is so ‘cooperative’ :), with mine around, I have to balance the camera with one hand and keep her from toppling everything from the other!
    BTW, I was just wondering what happened to the Herb Mania, sorry in case I missed any updates on this blog earlier :)

  5. Madhuram says:

    Ishya is a darling. I have not yet tried any roasted vegetable soups. I’m sure roasting imparts a very good flavor.

    I’m doing fine Dee, but extremely busy. I agree with you 100% about thinking of posting in the blog regularly and something else comes up and this takes a back seat.

  6. hb says:

    I see soups everywhere in blog world, lentils are for sure in focus. Great pictures. Your daughter must be one sweet baby.

  7. Pavani says:

    Ahhh… 7 & half months is such a cute age.. She’ll start getting into all your things soon..
    I’m doing fine Dee.. My son is getting big & busy..
    BTW.. I wanted to let you know that I made this soup last night and I loved it. We had it fresh baked croissants (from the tube) and it was just awesome. Thanks for the recipe.
    Have a great weekend.

  8. A&N says:

    I see I’ve missed tons of recipes. I”m not sure I have your feed right in my reader! A loves squash recipes and this just goes into his huge collection!

    Beautiful colour!

  9. Soma says:

    Dear Dee, UK and Ishya..

    Love from all of us for the holidays and the new year…
    will talk to you after we are back from FL…


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