Semi-homemade Lentils & Squash soup

 There is something in the air that made me crave rich and thick soup for dinner tonight. Oh,  I think it has something to do with the cooler weather and early sunsets and that fall is here.

I get off work later than most people and currently have a long commute home. Most nights I get home around 7pm. If possible, I’d like to have dinner by 8pm so that I can study by 9pm. This is why I try to do all the prep-work for my meals on the weekend. I have also become creative with quick and easy weeknight meals.

But when you crave something in particular and the alternative of ordering it out  is not option, you learn to be creative. I am picky with my food and don’t like things that are too salty or food that just has no texture.

I wanted soup tonight and I wanted to make it in less than 30 minutes. I’ve made soup from scratch and usually it involves soaking beans or lentils overnight and long wait while the soup simmers on the pot.

Solution? My semi-homemade lentils and squash soup.

I stopped by Wholefoods after work and picked up Kabocha squash, my favorite squash. There were plenty of varieties outside the store front.



They were all pretty and colorful. But I only had my eyes on Kabocha squash tonight.

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I learned a trick to make cutting a squash easier. Put a dish towel underneath the cutting board so that it doesn’t move around. You save time and possibly a finger 🙂


I chopped the squash and steamed until tender.


While I waited for the squash, I prepped the base for the soup. Health Valley Organic Lentil Soup. I heated the soup on the stove top and combined with the squash.



I love that it has 9 grams of protein per serving. It helps keep me full.

I buy canned soups that have no salt added because I prefer to use sea salt and also control the amount. I also added garlic powder to the soup mix tonight.

I mashed half of the steamed squash and left the other half intact. I wanted creamy soup but also to have squash chunks in it.


Quick and hearty soup in less than 30 minutes. I also added a dollop of plain greek yogurt as a substitute for sour cream.


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For added texture and crunch, I topped the soup with Mary’s Gone Crackers. So crunchy and tasty.


Sesame seed and flax seeds galore.


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Dinner was a success tonight!!!

What’s your favorite soup that you make at home?


  1. Mmm Lea this looks really yummy. In LA the fog is really dense tonight so your soup looks perfect.

  2. I just bought a kabocha squash and was thinking of ways to use it up. The soup idea looks great! I’ll let you know how it goes!

  3. I must admit I just mademy second soup ever at home the other night. I like soups but have never before made any because I thought I’m no good at it but as it turns out.. I am 😀

    • Good for you Anne, it’s fun to make soup at home.

      I know what you mean. I was intimidated at first to make home-made soup, but after I tried it, it was not as difficult as I made it out to be. I also like that I can make batches and freeze the leftovers.

  4. Do you eat the squash with the skin on? I always peel it off. That would save a tonne of prep time.

    My favourite soup is Potato Leek :d

    • Hi Samantha. Yes, I eat the squash skin and the skin becomes soft when you roast the squash or when you steam it. Plus, I buy organic squash whenever possible and give it a good cleaning and scrub at home.

      I remember before when I cooked butternut squash and I had to peel the skin off, it look me a long time to do it 😦

  5. Maria @ Kale and Cupcakes says:

    Love this recipe – looks so healthy! Need to try it. I actually have only made one soup at home, a beet soup – it was very random, pretty tasty actually, but there was no recipe and no rhyme or reason to it – I pretty much just threw things together and crossed my fingers. : )

    • Sometimes the most random things you make comes out really tasty. I make a miso soup that is pretty much includes “whatever I need to use up before they go bad” vegetables. It’s yummy!

      I assume your soup came out with red broth since you used beets?

  6. Lea this looks great! I honestly usually just use canned soups, but I love “semi homemade” meals too!

  7. Well done! This is some impressive soup 🙂 Yummmmm!

    Do you consider Chili a soup? If so, then that’s my go to at-home meal.

    Another tip for cutting squash..micro for 2 minutes to soften them up. Big help.

  8. hey girl!! your pic is BEAUTIFUL to the right btw!!
    Ahh i just thought the hazelnut butta tasted funky! maybe it will grow on me! I HOPE so.. thing costed me 10 dollas! haha!
    i LOVE squash!

    • Thanks girl. Thanks for stopping by, I know that you are SUPER busy right now. I loved the Wholefoods excursion you had with your friends. I need to take my friends too so that they can experience it.

  9. save time and possibly a finger! hehe true story!

    I love making chicken tortilla soup at home!

    • Kelly, did you have an accident with a squash? I had many close calls so I make sure I am have my full attention to the squash when I’m cutting it.

      Chicken tortilla sounds good too.

  10. actorsdiet says:

    i totally combine canned soup with fresh ingredients like that!


  1. […] This post was mentioned on Twitter by Carrie Schneider, Lea L. Lea L said: Quick and easy semi-homemade Lentils & Squash soup. Blog Post: […]

  2. […] still have half of a squash left so I’m planning on making Lea’s lentils and squash soup with […]

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