Red Lentil and Butternut Squash with Spicy Coriander Pesto

There’s nothing like a bowl of soup on a cold day. Something about that warm, round bowl just makes everything feel a little more okay. This red lentil and butternut squash soup is one I make almost every week in the winter, and it never gets old. The spicy coriander pesto is what makes it special, don’t skip it. It adds a bright, herby kick that balances the sweetness of the squash perfectly.

Why You’ll Love This Recipe:

Warm, comforting soup with a spicy kick from the coriander pesto
Naturally vegan and gluten-free
One-pot, and freezer-friendly
Ready in about 45 minutes, mostly hands-off simmering

Key Ingredients & Substitutions:

Butternut squash – any type of squash works well here, or sweet potato.
Red lentils – cook quickly and break down into a creamy texture, no soaking needed.
Coriander seeds, cumin seeds, and turmeric – if you don’t have whole coriander and cumin seeds on hand, you can swap this combination for curry powder or curry paste instead. It won’t taste exactly the same, but it still makes for a delicious soup.
Coriander pesto – made with fresh cilantro, pumpkin seeds, garlic, and green chili. Don’t skip it, it’s what makes this soup special.
Green chili – optional but recommended for a spicy kick. Leave it out for a milder pesto.

Pro Tips for Success:

Crush the coriander and cumin seeds with a mortar and pestle before toasting, this releases more flavor than using them whole.
No mortar and pestle? A rolling pin or the bottom of a can works too, just don’t skip crushing them, whole seeds are unpleasant to bite into in the finished soup.
For a chunkier texture, mash the soup with a potato masher instead of blending it smooth.
The soup thickens as it sits in the fridge, thin it out with a splash of water when reheating.

Serving Suggestions

Serve with a generous spoonful of pesto on top, plus extra on the side
Great with warm crusty bread for dipping
Top with a swirl of coconut milk or yogurt for extra creaminess

FAQ

How long does this soup keep? Up to 4 days in the fridge, or freeze in portions for longer storage.
How long does the pesto keep? Up to 10 days in the fridge. Pour a thin layer of olive oil on top to help keep it fresh.
Can I substitute the squash? Yes, any type of squash or sweet potato works well instead of butternut.
Is the chili necessary? No, it’s optional, but it adds a nice kick. Leave it out for a milder pesto.

Looking for more tasty recipes?

Red Lentil and Butternut Squash Soup with Spicy Coriander Pesto

Prep Time 15

Cook Time 30

Total Time 45

Servings:

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Ingredients:

For the soup:

1 medium butternut squash (about 600g/1.5 lb) cut into large cubes
1 cup (200g) red lentils rinsed and drained
1 medium onion coarsely chopped
1 cup chopped cilantro
1 tsp coriander seeds
1 tsp cumin seeds
1 tsp ground turmeric
1 tbsp olive oil
1 tsp salt
½ tsp freshly ground black pepper
6 cups (1.5L) water

For the coriander pesto:

2 cups cilantro including stems
½ cup pumpkin seeds
2 garlic cloves
½ green chili pepper (optional but recommended)
¼ tsp salt
¼ tsp freshly ground black pepper
½ cup olive oil

Instructions:

Toast the spices: Using a mortar and pestle (or another spice grinder), coarsely crush the coriander and cumin seeds.
;Cook the soup: Heat the olive oil in a large pot over medium-high heat. Add the crushed coriander and cumin seeds along with the turmeric, and stir for about 1 minute to release their flavor. Add the chopped onion and squash, and cook, stirring, for another minute. Add the red lentils, water, salt, and pepper, and bring to a boil. Stir in half the chopped cilantro (½ cup), reduce to medium heat, and simmer for about 30 minutes, until the squash and lentils are soft.
Blend the soup: Turn off the heat and stir in the remaining cilantro (½ cup). Blend the soup to your desired texture, an immersion blender for smooth, or a potato masher for something chunkier.
Make the pesto: combine the cilantro, pumpkin seeds, garlic, chili, salt, and pepper in a food processor. Process until fairly smooth. With the processor still running, slowly drizzle in the olive oil until you reach your desired texture (the pesto should be fairly thick). Taste and adjust seasoning as needed.
Serve: Serve the soup with a generous spoonful of pesto on top, and more on the side.

Notes:

No mortar and pestle? Crush the seeds with a rolling pin or the bottom of a can. Don’t skip this step, whole seeds are unpleasant to bite into in the finished soup.
No coriander seeds or cumin seeds on hand? Swap the coriander seeds, cumin seeds, and turmeric for curry powder or curry paste instead. The flavor will be a bit different, but still delicious.
The soup tends to thicken in the fridge, especially since it’s lentil-based. Thin it out with a splash of water when reheating.

Did you make this recipe? Let me knowLeave a comment or share it on Instagram and tag #thehappylentils