Hearty, filling and cozy, this Instant Pot Butternut Squash Lentil Soup is everything I love about soup season. Gluten free with a vegan option.
Last week, I woke up and there was ice on my car windshield. It’s only the first week of October, people. I’m not ready for this yet.
But seriously, as soon as the weather turns brisk, I’m bundling myself up. I don’t mess around with cold weather. Sweater, scarf, and my puffy jacket. I mean, I saw a dad at school drop off wearing shorts and flip flops in 35 degree weather. What is up with that? ?I would be a walking popsicle.
And in my mind, the only antidote to chilly weather is hot, cozy soup in a warm bowl to wrap my hands around. Raise your hand if you agree. ?
I’ve shared a lentil soup recipe before. My Thai Red Curry Lentil Soup is one of my favs because it’s packed with amazing flavors. Today’s recipe is a bit more traditional and is loaded with hearty winter squash and seasoned with a bit of Herbes de Provence.
There are so many things that I love about this soup:
lentils… I don’t eat very many legumes, but I love lentils. They are hearty and filling, budget-friendly, and super versatile. I use green lentils for this recipe as they hold their shape a bit better than red lentils.
butternut squash… the sweetness of the winter squash pairs perfectly with the savory flavors in this soup. Butternut squash is loaded with antioxidants, vitamin A, vitamin C, manganese, folate, and so much more. It’s a great way to get some healthy carbohydrates into your diet.
broth… any good soup starts with a good quality broth. You can keep this soup vegan by using a simple vegetable broth, or give it an extra nutrient boost with homemade bone broth. My fav store-bough broth is Kettle and Fire.
Herbes de Provence… is a French dried herb blend of savory, marjoram, rosemary, thyme, oregano, and sometimes lavender. It gives a nice rustic feel to recipes. I love it with a hearty lentil soup.
meal prep… this recipe makes a lot of soup – about 3 and 1/2 quarts. That’s a lot of lunches throughout the week. You can also easily portion it out and freeze some for later.
one pot… I love one pot meals, and this soup is so easy to throw together in the Instant Pot. THIS is the Instant Pot that I have. After prepping the veggies, it’s all mostly hands off time with you wait for the IP to come to pressure and them the 18 minute cook time. I’ve also included a slow cooker option in the recipe directions.
My family loves it when I make this soup. It’s deeply savory and mildly sweet. It’s filling, yet light. It goes well with a fresh green salad and my grain free flatbread.
I hope this soup will find it’s way to your table this Fall. It’s the perfect soup to make on a cold night when you need to be warmed to the bone. It’s also great to make as part of a meal train for new parents or sick friends. Let me know if you get a chance to try it. ?
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Hearty winter squash and savory lentils flavored with Herbes de Provence make this easy Instant Pot soup comforting, filling and cozy. Perfect for a chilly evening meal. Gluten free with a vegan option.
Ingredients
- 2 tbsp butter, ghee, or avocado oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 5 cups butternut squash, peeled and chopped
- 2 cup carrots, chopped
- 2 cups green lentils, rinsed and drained (like this)
- 8 cups broth (vegetable, homemade bone broth, or Kettle and Fire)
- 2 tsp Herbes de Provence (like this)
- 3 packed cups of kale, de-stemmed and chopped
- 1/4 cup parsley, chopped
- salt and pepper to taste
- OPTIONAL: 1-2 tbsp lemon juice
Instructions
- Turn Instant Pot to SAUTE and melt fat of choice. Saute onions until translucent, about 3-4 minutes. Add in garlic and cook another 30 seconds. Turn off IP.
- Add in butternut squash, carrots, lentils, broth, and Herbes de Provence. Lock lid on IP and turn the vent valve to “sealing.” Cook on HIGH pressure for 18 minutes then quick release the pressure. Turn off IP.
- Remove 3-4 cups of soup, puree in blender, and add back to pot and stir to combine. Add in chopped kale and parsley, and close lid to let kale wilt and soften for a bit. Then salt and pepper to taste. For an added optional burst of flavor, add in a bit of fresh lemon juice. Enjoy!
Notes
Slow Cooker Method: Place all ingredients (except for kale, parsley, salt and pepper, and lemon) into slow cooker. Cover and cook on high for 5-6 hours or low for 7-8 hours. Follow the same blending instructions and then add kale, parsley, salt and pepper, and optional lemon.
For faster cook time, feel free to skip step one and simply add onions and garlic into IP with the rest of the ingredients.
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Made this soup tonight! It was so yummy. I did it on the stove top so had to keep an eye on it since I don’t have an instant pot. Perfect for a cold winter evening!
★★★★★
Yay! Glad you enjoyed it. I love a good hearty soup in the winter. I could eat soup all day, every day. 🙂
Made this tonight. Pretty good. Tastes like something is missing though and I can’t quite put my finger on what. Added the lemon juice which helped. Definitely hearty and good for a cold, snowy night.
★★★★
Try adding a bit more salt. Salt is great at rounding our flavors. 🙂
This was my first instant pot recipe and it was so good! Didn’t have vegetable broth so used water + a spice combination found online to sub. Delicious! A 30 min soup that tasted like it had been cooking on the stove all day
★★★★★
I am so glad you liked it. Isn’t the IP so fun?