Crock Pot Lentil Butternut Squash Soup Recipe
Crock Pot Lentil Butternut Squash Soup is a delicious fall crock pot soup recipe made with dry lentil beans and fresh butternut squash.
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Crock Pot Fall Soup Recipes
Crock Pot soup recipes made with dried beans and butternut squash are perfect during the fall. Dried bean soup recipes are great protein and fiber packed meals.
Crock Pot Lentil and Butternut Squash Soup recipe is a savory vegetarian crock pot soup recipe that is so good your non vegetarian family will love it.
Dried Lentils Soup
Dried brown lentil beans and fresh butternut squash are a perfect combination of flavors in this fall inspired soup recipe.
Dried lentil soup recipes like this Crock Pot Lentil Butternut Squash Soup recipe are very easy to make.
Dried lentil beans are one of the easiest dried beans to cook. Cooking them in the crock pot makes them even easier.
Because dried lentil beans are so small there is no need to soak them before cooking them. That makes lentils the perfect dried bean for crock pot soup recipes.
You can cook dried lentils on high in the crock pot in 4 hours. The lentils are soft and tender but not mushy.
Lentil beans are packed full good stuff
Lentil beans are one of the healthiest dried beans you can cook with. Lentils are high in protein making them a perfect meat alternative.
High in fiber for a healthy belly. Lentil beans are packed full of vitamins and minerals and very low in calories when compared to other dried beans.
How To Make Crock Pot Lentil Butternut Squash Soup
Crock Pot Lentil Butternut Squash Soup is very easy to make and has very simple soup ingredients that when combined them together they make a delicious and amazing crock pot soup that is perfect served for lunch or dinner on a cold and dreary day.
To prepare the dried lentil beans for cooking all you need to do is measure the beans and rinse them in a fine mesh colander under cold running water.
As you rinse the lentil beans watch for any debris that may have been packed with the dried beans and discard.
How to cut and peel a raw butternut squash
Next you will need to cut and peel the fresh butternut squash. I have found it is easier to peel the tough skin of uncooked butternut squash if you work with small pieces. Carefully cut the butternut squash in half lengthwise then cut each half into fourths.
I used half of a medium size butternut squash for this recipe. You could add more squash if you like. I cut the quarter pieces of butternut squash into smaller piece that were easier to peel. It is much easier to peel these smaller pieces of raw squash with a vegetable peeler.
I stripped the tough peel from each piece of the smaller butternut squash pieces. My ceramic vegetable peeler peeled right through the tough skin with no problem at all. After peeling all of the squash I then cut each piece into cubes.
If you will be cooking this lentil and butternut squash crock pot soup recipe on low for 8 hours go ahead and add the cubed raw butternut squash to the crock pot.
If you are in a hurry and will be cooking this lentil bean soup in the crock pot for 4 hours on high place the cubed butternut squash into a small bowl. Cover the cubed squash with water and cook it in the microwave for 2 minutes.
This will just slightly soften the butternut squash. You don't want to cook it through. You just want to give it a bit of a start to softening up so it will be cooked completely in 4 hours.
Once you have the lentils rinsed and the butternut squash cut into cubes add all of the other ingredients to the crock pot.
This lentil soup recipe uses dried basil, dried oregano and dried thyme. If you like to grow your own herbs you can of course substitute fresh herbs in this crock pot soup recipe instead of the dried.
Once you have all the ingredients in the crock pot place the lid on and set the crock pot to high or low. On high this dried lentil bean soup will cook for four hours.
If you are cooking this dried lentil bean soup recipe on low in the crock pot you will cook it for 6 to 8 hours. The cooking time depends on how well you like the dried lentils to be cooked. A longer cooking time will give you a softer cooked lentil bean.
Types of Lentil Beans
There are six different types of lentil beans. There is brown lentils like I have used, green lentils, red lentils, yellow lentil beans, black lentil beans (Begula) and French green lentil beans also known as Le Puy.
You can substitute any one of the other types of dried lentil beans in this crock pot lentil soup recipe. But keep in mind there is a difference in the length of cooking time depending on the type lentil bean used.
The cooking time for this recipe is based on using brown lentil beans that I have used in this soup recipe.
Crock Pot Lentil Ham Soup
Crock Pot Lentil Ham Soup is another favorite crock pot lentil bean soup recipe.
More Crock Pot Recipes
If you love crock pot soup recipes head over to my Crock Pot Soup recipes page where you will find all links to all of my crock pot soup recipes.
Print or Pin the Crock Pot Lentil Soup recipe below
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Crock Pot Lentil Butternut Squash Soup Recipe
Crock Pot Lentil Butternut Squash Soup is a delicious and healthy fall soup recipe that is very easy to make. Dried lentils are easy to cook when you slow cook them. Fresh cubed butternut squash add just the right amount of fall flavors. This crock pot soup recipes is delicious and perfect anytime of the year.
Made with vegetable stock this lentil bean soup is vegetarian.
- 2 cups raw peeled and cubed butternut squash
- 1 cup diced celery
- 1 cup diced carrots
- 1 cup diced onion
- 14 oz can whole or diced tomatoes
- 1 ½ cups dried brown lentil beans, rinsed and picked of debris
- 2 cloves garlic, minced
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon dried thyme
- 1 large bay leaf
- 6 cups vegetable broth
- Rinse the brown lentil beans under cold water in a fine mesh strainer and drain well.
- Cut the butternut squash in have and clean the center of strings by using a spoon to scrap them out of the center. Cut the butternut squash into small pieces and peel the tough outer skin with a vegetable peeler.
- Place the butternut squash into the crock pot.
- Add the diced celery, diced carrots and diced onion to the crock pot.
- Open the can of whole tomatoes and pour them with the liquid into the crock pot.
- Add the rinsed and drained lentil beans to the crock pot.
- Next add the minced garlic, dried basil, dried oregano, dried thyme and bay leaf to the crock pot.
- Add the vegetable broth to the crock pot.
- Place the lid on and cook for 4 hours on high or 6 to 8 hours on low.
- Salt and pepper to taste
- Makes 6 servings.
- Serving Size: 1 Bowl
- Calories: 235
- Sugar: 8.1g
- Carbohydrates: 46.4g
- Fiber: 8.9g
- Protein: 13.5g
Keywords: crock pot soup recipe, crock pot vegetarian soup recipe, crock pot lenitl and butternut squash soup, butternut squash recipe, fall soup recipe