I love how this soup delivers so much comfort and flavor while being 100% plant-based. It’s creamy without any cream, filling without being heavy, and full of bright, golden color that makes it as beautiful as it is delicious. The spices give it warmth and depth, while the fresh lemon at the end brightens everything up. And let’s not forget those garlicky homemade croutons—they take it over the top.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1½ cups raw cashews 1 cup boiling water 4 tablespoons olive oil, divided 3 carrots, peeled and finely chopped 3 stalks celery, finely chopped 1 small onion, finely chopped 4 cloves garlic, minced 2 teaspoons salt, divided + more to taste 1 teaspoon smoked paprika ½ teaspoon cumin 1 teaspoon turmeric 1 teaspoon ginger 1½ teaspoons ground black pepper 1½ cups red lentils 2 cups finely chopped butternut squash 6 cups broth (vegetable broth to keep it vegan, or chicken bone broth if preferred) ½ lemon, juiced
For the Croutons 5–6 cups cubed sourdough bread 1 teaspoon garlic powder 2 tablespoons olive oil 1 teaspoon salt ½ teaspoon black pepper
Directions
Soak the Cashews I place the cashews in a bowl and pour boiling water over them. I let them soak while I prep everything else—this helps them blend into a super smooth cream later.
Sauté the Veggies In a large pot, I heat 2 tablespoons of olive oil and cook the carrots, celery, onion, and garlic with ½ teaspoon of salt. I stir occasionally for about 5–6 minutes, until everything is softened and aromatic.
Add Spices and Simmer I stir in the smoked paprika, cumin, turmeric, and ginger, and cook for another minute or two. Then I add the lentils, butternut squash, broth, 1 teaspoon of salt, and 1 teaspoon of pepper. I bring it all to a simmer and let it cook, stirring occasionally, for about 20 minutes or until the lentils and squash are tender.
Make the Croutons While the soup simmers, I preheat the oven to 350°F. I toss the sourdough cubes with 2 tablespoons olive oil, 1 teaspoon salt, ½ teaspoon pepper, and 1 teaspoon garlic powder, then spread them on a baking sheet. I bake them for 10–12 minutes until they’re golden and crispy.
Blend the Cashew Cream I drain the soaked cashews, then blend them with 1 cup of the soaking water until the mixture is ultra-smooth. This cashew cream makes the soup rich and velvety.
Finish the Soup Once the lentils and squash are soft, I stir in the cashew cream and lemon juice. I taste and adjust the salt, pepper, or spices if needed.
Serve I ladle the soup into bowls and top with a handful of the homemade croutons for the perfect texture contrast.
Servings and timing
This recipe serves 6 people and takes about 45 minutes total:
Prep time: 15 minutes
Cook time: 30 minutes
It’s quick enough for a weeknight, but special enough for a cozy dinner with guests.
Variations
Add Greens: I’ve stirred in spinach or kale at the end for added color and nutrition.
Make it Spicy: A pinch of cayenne or red pepper flakes brings a subtle heat.
Use Sweet Potato: If I don’t have butternut squash, sweet potato makes a great substitute.
Blended Texture: I sometimes blend part (or all) of the soup for a smoother, creamier version.
No Cashews?: Sunflower seeds or canned coconut milk can be used instead for creaminess.
Storage and Reheating
Storage I store the soup in an airtight container in the fridge for up to 5 days. I keep the croutons separate to maintain their crunch.
Freezing This soup freezes well (without the croutons). I let it cool completely and store in freezer-safe containers for up to 3 months.
Reheating I reheat the soup on the stovetop or in the microwave, adding a splash of broth or water if it thickens too much.
FAQs
Do I have to use raw cashews?
Yes, I always use raw cashews because they blend into a much smoother cream. Roasted cashews will give the soup a different flavor and texture.
Can I make this without a blender?
If I don’t have a blender, I can skip the cashew cream and use canned coconut milk instead. It won’t be quite as thick, but still creamy and delicious.
What can I use instead of butternut squash?
Sweet potato or pumpkin puree are both good alternatives. I use whatever I have on hand.
Are red lentils the same as other lentils?
Red lentils cook much faster and break down into a creamy texture, which I love in this soup. Green or brown lentils will work but change the cooking time and texture.
Can I use pre-made croutons?
Sure! When I’m short on time, store-bought croutons work just fine. But homemade ones really elevate the dish.
Conclusion
Golden Lentil Soup is a vibrant, nourishing bowl of comfort that I always turn to when I need something healthy and filling. It’s packed with plant-based protein, loaded with warm spices, and topped with irresistible crunchy croutons. Whether I’m meal prepping for the week or serving a cozy dinner to friends, this soup is always a hit.
This golden lentil soup is cozy, nourishing, and loaded with veggies, red lentils, and warming spices—vegan, dairy-free, and gluten-free comfort in a bowl.
Author:Ella
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:6 servings
Category:Soup, Dinner
Method:Stovetop
Cuisine:American, Plant-Based
Diet:Vegan
Ingredients
For the Soup:
1½ cups raw cashews
1 cup boiling water
4 tbsp olive oil, divided
3 carrots, peeled and finely chopped
3 stalks celery, finely chopped
1 small onion, finely chopped
4 cloves garlic, minced
2 tsp salt, divided (plus more to taste)
1 tsp smoked paprika
½ tsp cumin
1 tsp turmeric
1 tsp ginger
1½ tsp ground black pepper
1½ cups red lentils
2 cups finely chopped butternut squash
6 cups broth (vegetable broth for vegan option; chicken bone broth for added richness)
½ lemon, juiced
For the Croutons:
5–6 cups cubed sourdough bread
2 tbsp olive oil
1 tsp salt
½ tsp ground black pepper
1 tsp garlic powder
Instructions
Soak Cashews:
Place cashews in a bowl and cover with boiling water. Set aside to soften while soup cooks.
Sauté Veggies:
In a large pot, heat 2 tbsp olive oil over medium heat. Add chopped carrots, celery, onion, and garlic. Season with ½ tsp salt. Sauté until softened and fragrant, about 5 minutes.
Spice It Up:
Stir in smoked paprika, cumin, turmeric, and ginger. Cook 1–2 minutes to toast spices.
Add Base Ingredients:
Add red lentils, butternut squash, and broth. Season with 1 tsp salt and 1 tsp black pepper. Stir and bring to a gentle simmer. Cook for about 20–25 minutes, until lentils and squash are very tender.
Make Croutons:
Preheat oven to 350°F (175°C). Place sourdough cubes on a baking sheet. Drizzle with remaining 2 tbsp olive oil and sprinkle with 1 tsp salt, ½ tsp pepper, and garlic powder. Toss to coat evenly. Bake for 10–12 minutes, until golden and crispy.
Blend Cashew Cream:
Drain the soaked cashews and blend with 1 cup of water until smooth and creamy.
Finish the Soup:
Stir in the cashew cream and lemon juice. Taste and adjust seasoning as needed. Simmer another 2–3 minutes if needed to meld flavors.
Serve:
Ladle into bowls and top generously with the crunchy garlic croutons. Enjoy!
Notes
To make it nut-free, replace cashew cream with coconut milk or a vegan cream alternative.
Soup can be blended for a smooth texture or left chunky.
Stores well in the fridge for 4–5 days. Freezes beautifully without the croutons.
Try topping with fresh herbs like parsley or cilantro for extra brightness.
