This Slow Cooker Butternut Squash Lentil Soup is a vegan, gluten-free, and healthy recipe you can make in your Crock-Pot!
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The word of the day is UGH. Just UGH. Why? Because the average temperature in Ohio in October is usually around 65 degrees. Instead, this month so far the average high temperature has been 80 degrees.
It’s not like me to complain about warm weather. I LOVE summer and I shouldn’t be sad about it extending a bit longer than usual. But I can’t help it. I feel like I’m being robbed of fall and when I turn around it’s going to be winter. And then it will feel like fall never happened. How sad is that?
Is this happening where you live, too? 
Can we just pretend it’s sweater weather for a minute? Even if it doesn’t feel like autumn where you are, you should still make this Slow Cooker Butternut Squash Lentil Soup. It’s filled with nourishing, healthy ingredients that will warm your soul, even if your body doesn’t need any warming.
I ate it imagining it was a crisp fall day, perfect for a healthy, yet hearty soup. My dad recently gifted me a sour dough culture, so we enjoyed this soup with homemade sour dough bread–SO good!
The best part is that this is cooked in the slow cooker. (<—That’s an affiliate link for my favorite Crock-Pot Slow Cooker) Cooking this soup low and slow gives the flavors time to develop and gives me time to do my laundry. Win-win.
Whether you want an easy weeknight dinner (pair it with a salad and some crusty bread) or lunches you can have all week, you should make this Slow Cooker Butternut Squash Lentil Soup soon!
Slow Cooker Butternut Squash Lentil Soup
- Total Time: 3 hours 10 minutes
- Yield: 8 servings 1x
- Diet: Vegan
Description
This Slow Cooker Butternut Squash Lentil Soup is easy to prepare, is vegan and gluten-free, and is full of wholesome flavor!
Ingredients
- 1 large onion, chopped
- 1 medium/large butternut squash, peeled, seeds removed, and cut into small chunks
- 1 cup brown lentils
- 8 cups (64 ounces) low sodium vegetable stock
- 2 teaspoons minced garlic
- 1/2 teaspoon ground nutmeg
- 1 bay leaf
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup spinach, chopped
Instructions
- Put all of the ingredients except the spinach into your Crock-Pot slow cooker* and mix well.
- Cook on high for 3-4 hours or low for 6-8 hours.
- Remove bay leaf and transfer about 50% of the soup, in batches if necessary, to a blender and blend until smooth. Add the blended soup back to the Crock-Pot with the unblended portion and mix together.
- Add in the chopped spinach and stir until it is wilted. Taste and add more salt and pepper if needed. Enjoy!
Notes
*affiliate link
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Category: soup recipes
- Method: slow cooker
- Cuisine: American
Nutrition
- Serving Size: ~1 cup
- Calories: 117
- Sugar: 4 grams
- Fat: 0.25 grams
- Carbohydrates: 24 grams
- Fiber: 8 grams
- Protein: 6 grams
If you love slow cooker recipes, you might also love my Slow Cooker Stuffed Pepper Soup!
If you make this Slow Cooker Butternut Squash Lentil Soup recipe, or any Happy Healthy Mama recipe, I would LOVE to see it! Please take a pic and share it on Instagram or the Happy Healthy Mama Facebook page and tag me @happyhealthymama ?
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This soup was a bit of a calamity of errors for me to put together but the end result was quite tasty! I was looking for a vegetarian soup that I could make in my crockpot and had some protein to it so this sounded like a great option. First I cut my finger pretty bad on my new set of knives while cutting up the butternut squash (slippery little suckers once they’re peeled!). Then I realized I only had about a half a cup of brown lentils so I topped it off with red lentils. I got the soup going and it smelled delicious. I used an immersion blender which is so easy if you like to make a lot of soups like me. At the end I pulled out some frozen chopped spinach that I had left over from another recipe that I was going to use. Unfortunately, it seem to have some freezer burn and didn’t look very good. I was worried it would ruin the flavor so I skipped it. Feeling like the soup wasn’t quite complete I then added a splash of half-and-half and a little extra pepper. After all that, I served it with some cut up veggies and some crunchy French bread. The end result was delicious! As you can see, it’s a pretty forgiving recipe!
It was a little thin, next time I might add maybe an extra 1/3 c of lentils, but I really like heartier soups. Thanks for the recipe! I hope everyone else has a little smoother experience than I did ?, but it was worth it in the end.
Oh boy!! I’m glad to hear it was worth it despite the hard time you had. I’ve definitely had days like that in the kitchen!!
I’m going to make tonight but bake the squash first as I have a hard time to cut it.
Let me know how you like this!
Great idea!
Looks great! i’m going to try it soon.
And yes, I’m from Cleveland and saying UGH, with the weather, too hot, where’s the autumn leaves? It’s 80′ one day and 45′ the next day. I can’t wait to curl up with soup and a good book!
love your blog, health and happiness to you!
Thanks Ali!
Looks great! i’m going to try it soon.
And yes, I’m from Cleveland and saying UGH, with the weather, too hot, where’s the autumn leaves? 80′ on day and 45′ the next day. I can’t wait to curl up with soup and a good book!
love your blog, health and happiness to you!
Oh yes, I am including this in our next meal plan!!! I also scheduled it on Facebook :).
I will make this soup and serve your baked apples recipe as dessert. I will make both in the oven and thus kill 2 birds with one stone :).
Yay! Thanks so much Alina! 🙂