Butternut Squash Red Lentil Soup

This recipe is for 6 month baby & up

Whenever it’s cold outside, I always crave a warm, healthy, nourishing soup and they say what mom is craving so is baby. This flavorful Butternut Squash Red Lentil Soup comes out so beautiful and is a perfect dinner recipe for the whole family. It is a vibrant soup combining the natural sweetness of butternut squash with the protein-rich goodness of red lentils, creating a nutritious and satisfying meal. The ingredients are simmered together with mild spices like turmeric and cumin, adding a warm and subtle depth of flavor without overwhelming young palates. Coconut milk is then stirred in, lending a creamy, rich texture and a hint of tropical sweetness that complements the squash and lentils beautifully.

Packed with essential nutrients like vitamins A and C from the butternut squash, protein, iron and fiber from the lentils, and healthy fats from the coconut milk, this soup is not only delicious but also supports healthy growth and development. Smooth and easy to digest, Butternut Squash Red Lentil Soup is a comforting and nutritious option for introducing your baby to new flavors and textures.

How to serve:

This soup is best served for lunch or dinner with a piece of sourdough bread, I like to put a few pieces in the soup for Zion and the bread gets soft when soaking in the soup, it is so yum!

Substitutions:

Red Lentils: I don’t recommend changing the red lentils in this recipe

Onion: The sauteed onion adds a lot of flavor, but if you don’t have one try adding 1 tsp onion powder

Garlic: Same for the garlic, if you don’t have one add 1 tsp garlic powder

Butternut Squash: You can swap with pumpkin

Coconut Milk: Can be swapped with a little heavy cream

What you need:

A large soup Pot

If you enjoyed this recipe, here are a few more you should check out:

Creamy Lentil Chicken Soup

Red Lentil Soup

One-Pot Lentils & Rice

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Butternut Squash Red Lentil Soup

Author: Eating With Zion

Ingredients

Scale

1/2x 1x 2x 3x

• ¹⁄₂ cup red lentils
• 1 onion
• 2 garlic cloves
• ¹⁄₄ of a butternut squash
• 2 tbsp tomato paste
• ¹⁄₂ cup coconut milk
• ¹⁄₄ tsp turmeric
• ¹⁄₄ tsp cumin
• Pinch of black pepper
• Drizzle of olive oil
• 4 cups filtered water

Optional

• Small grate of ginger

Directions

1. Prep onion, garlic and butternut squash while washing lentils
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1. Add olive oil to medium size pan
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1. Add onion with turmeric, cumin, black pepper and sauté for a few minutes till golden brown If onions are sticking to the pan put 2 tbsp of water while sautéing
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1. Add garlic and tomato paste and mix
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1. Add your 4 cups of water and coconut milk and bring to a boil
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1. Add butternut squash and lentils with a small grate of ginger
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1. Cover on low-medium heat for 45 min till everything is cooked through
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1. When ready blend with hand blender till desired consistency
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1. Serve & enjoy
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