The New York Times’ Melissa Clark’s Butternut Squash & Red Lentil Soup Recipe

This sweet yet savory soup is a perfect winter treat. I even made it in the summer a few times when I was craving that hearty squash flavor. In her new book, Dinner Changing the GameI’ve learned to make all kinds of recipes from all kinds of cuisines and how to perfect my coconut rice recipe as well as spicy cucumbers. Breakfast for dinner is allowed, too! See my variation of her recipe here:


  • 4 Tablespoons Olive Oil
  • 2 Chopped Onions
  • 4 Garlic Cloves Chopped
  • 3 Tablespoons Tomato Paste
  • 3 Teaspoons Cumin
  • 1 butternut squash peeled and diced (get the bag at Trader Joe’s already prepared!)
  • 3/4 cup red lentils
  • 3 cups chicken broth
  • 1/2 can reduced fat coconut milk
  • 1 bag of spinach
  • 1 Lime for Zest + Juicing
  • Cayenne, Salt, + Pepper to taste


  1. In a dutch oven, heat the olive oil over medium heat and add chopped onions and garlic until they are soft about 7 minutes. Throw in tomato paste, cumin, cayenne, salt, black pepper and mix in.
  2. Add squash and the lentils and stir for a couple minutes. Add in chicken broth and 1 cup of water and bring to a boil. Then reduce to  a simmer and cover the pot for 30 minutes until vegetable is soft.
  3. Stir in the coconut milk. I like to use less so that the flavor is more squash like than coconut – cream like.
  4. Get out your immersion blender as this changes the game for the soup 100%. Blend the squash up which makes it even more creamy naturally. Stir in spinach and add lime zest. Before serving, squeeze lime juice on each bowl. Yum!