Butternut Squash Lentil and Chickpea soup

Canadians know where it’s at. If you want a soup that fills you up after a long day trooping over the tundra and warms you up better than snuggling with 20 fluffy huskies, search no longer.

Servings: so many. This soup can feed an army. I like to let it cool, set aside some for dinner/lunch, then ladle the rest into muffin tins, freeze the tins, pop the frozen soup cubes out of the tin, and then store them in ziplocs in the freezer for a rainy day (or a blizzard if you’re in Canada).

Time: 25 mins preparation

20 mins minimum cooking (longer if you want the stew to be thicker - you can use a slow cooker if you have one)

Difficulty: Medium



  1. Saute the cumin seeds in vegetable oil for a minute, or until you can smell it (if you only have ground cumin, skip this step).
  2. Add squash cubes, onion, garlic, chili powder, and pepper/salt and fry, stirring occasionally until the onion is soft (approx 5 mins).
  3. Add the tomato paste and cook/stir for another minute.
  4. Add lentils**, chickpeas, stock, and lemon rind/juice; cover and simmer until squash is tender, about 20 mins (if you want a speedy meal. I prefer to plan ahead and let it simmer on low for hours. Or, if you have a slow cooker, this is the perfect recipe to whip it out for). Once it’s cooked to your satisfaction, discard the lemon rind (if you can find it - see, this is why we use lemon juice - so much easier).
  5. For those of you who are “plating” your food, sprinkle each dish with chopped parsley and add a lemon rind. Enjoy!

* A note for the seriously spice averse among you - this recipe was made for Canadians so, let’s face it, it’s not that spicy. But it still has a bit of a kick, so if you’re really sensitive, you can substitute the chili powder for chili flakes, use less, or omit it all together

** If you are using dried lentils, add 1 cup of lentils and 2-1/2 cups of water (in addition to the 4 cups of stock). You might need to simmer it up to 25 mins until the lentils are cooked fully.

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