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Cheesy Squash & Lentil Soup

Get ready to cozy up with a bowl of this creamy, cheesy, and soul-satisfying soup. Packed with tender lentils, creamy butternut squash, and a touch of spice, it's the perfect meal to warm you up on a chilly day.

83% would make again
Cheesy Squash & Lentil Soup


for 4 servings


  • 1 medium butternut squash
  • 1 medium vidalia onion
  • 1 large carrot
  • 3 large cloves garlic
  • 3 tablespoons canola oil
  • 1 teaspoon fine kosher salt
  • 1 teaspoon sweet paprika
  • ½ teaspoon ground cinnamon
  • ½ teaspoon black pepper
  • ¼ teaspoon cayenne pepper
  • 1 cup red lentils (170 g)
  • 1 granny smith apple
  • 4 cups vegetable stock (960 mL)
  • 1 cup water (240 mL), optional


  • 4 slices cornbread, store-bought (any bread will do)
  • 1 ½ cups Canadian white cheddar (150 g), grated
  • 2 tablespoons fresh chives, chopped

Nutrition Info

  • Calories 651
  • Fat 25g
  • Carbs 83g
  • Fiber 25g
  • Sugar 19g
  • Protein 28g

Estimated values based on one serving size.


  1. Pre-Heat oven to 375F
  2. Place folded damp paper towels under your cutting board to make a secure surface for cutting the butternut squash. Carefully peel and cut squash into 2 inch chunks, remove and discard seeds. Peel onion and cut into 1 inch chunks. Peel carrot and slice into ½ inch rounds. Peel garlic. Place all prepared vegetables onto a large baking sheet. Drizzle over canola oil and season with salt, paprika, cinnamon, black pepper and cayenne pepper. Toss until everything is evenly coated. Roast at 375F for 40 - 45 minutes or until fork tender.
  3. Remove roasted vegetables from the oven and let cool slightly before handling, meanwhile chop the apple. Transfer all roasted vegetables to a large dutch oven or stock pot along with lentils, apple and stock. Turn heat up to medium high and simmer for 10-15 minutes or until apples are soft. Stir occasionally so lentils do not stick to the bottom of the pan.
  4. Let soup cool slightly, then using an immersion blender, puree until no chunks remain. Stir in 1 cup of water if too thick, season with salt if desired. Ladle soup into oven proof soup bowls, place bowls on a baking sheet. Cut cornbread into 1 inch chunks and divide evenly on top of soup. Divide cheese overtop and broil on high for 2-3 minutes or until golden brown and melted. Garnish with chives, enjoy!
  5. Note: If you do not have an immersion blender you can use a normal blender, working in batches and not filling the blender all the way up. Make sure the mixture is slightly cooled before blending.
Cheesy Squash & Lentil Soup