I make a pot of fall soup every year for us to enjoy. This roasted butternut squash soup is filled with veggies and this year I added white beans, red lentils. These simple pantry staples make the soup more filling and give it additional nutrients.
One of my favorite things about making a large pot of soup is that dinner can become several more meals. This recipe fed three adults on the evening that we made it and I still had five pints left to freeze for later. This is how I prefer to batch cook, making a larger portion of a meal that we are eating that day instead of doing extra cooking at a different time.
Make the Most of Your Grocery Budget
Our grocery budget is $135 per person each month, or $270 for the two of us. We often have extra people around our table, so finding ways to stretch ingredients without sacrificing a satisfying meal is important to me.
Soup is one of the easiest ways to do this. A single butternut squash, a few vegetables, some broth, and inexpensive pantry staples can create a generous batch of food. Instead of buying ingredients for several separate meals, I can combine what is already in my refrigerator and pantry to make something everyone can enjoy.
Batch cooking also helps reduce food waste. The zucchini, carrots, celery, and onions in this soup are flexible ingredients that can be used in many different recipes. They were also about 3 weeks old when I made this recipe.
If you know how to wash and store your produce, you can keep fruits and vegetables fresh for weeks. Learn all of my tips for washing produce in my Zero Waste Produce Guide. It is available in an eBook and hardcover book in The Cross Legacy Shop.
Why Beans and Lentils Belong in Your Soup
Butternut squash gives this soup its creamy texture and naturally sweet flavor, but the white beans and red lentils are what make it a more substantial meal.
Both beans and lentils are affordable pantry staples that provide plant-based protein and fiber. They are also versatile enough to add to soups, stews, salads, casseroles, and other everyday meals.
White beans blend smoothly into this soup, adding body without overpowering the roasted squash. Red lentils soften as they cook and help create a thick, creamy consistency. Once everything is blended, the beans and lentils are incorporated into the soup rather than standing out as separate ingredients.
If you’re looking for other ways to use them, try adding lentils to pasta sauce, mixing beans into taco filling, or using white beans to make a creamy base for other vegetable soups. Small additions like these are an easy way to make familiar meals more filling while keeping your grocery budget in mind.
A Simple Roasted Butternut Squash Soup
The flavor of this soup starts with roasted vegetables. Butternut squash, zucchini, carrots, celery, onion, and garlic come together with sage and rosemary for a cozy fall meal. Roasting the vegetables first brings out their flavor and gives the soup a delicious foundation.
Once the vegetables are tender, they are combined with broth and blended until smooth. Rinsed red lentils and white beans are added, and the soup simmers until the lentils are completely tender. Coconut milk stirred in near the end gives it a creamy finish.
You can use heavy cream or any dairy option that your household prefers. Chicken stock adds flavor, while vegetable broth is a good alternative for a vegetarian version.
Butternut squash is my usual choice, but other squash varieties or pumpkins can work, too. Sugar pie pumpkins and cinderella pumpkins can both be roasted. If you are buying squash for seasonal decor, use them for this soup once the seasons change.
For serving, I like a swirl of coconut milk and a sprinkle of pumpkin seeds. Garlic butter cheese toast on sourdough makes a wonderful side for those who enjoy dairy. You can also keep the toppings simple and let everyone customize their own bowl.
How to Freeze Soup for Easy Meals Later
One of the biggest benefits of batch cooking is having food ready for days when you do not have the time or energy to start dinner from scratch. Freezing soup in individual portions makes it easy to enjoy homemade meals without repeating the cooking process every time.
I like to portion soup according to how we will use it. A pint works well for one of my lunches, while Mike typically prefers a pint and a half. Your ideal portion size will depend on your appetite and whether you are serving the soup on its own or alongside another dish.
You can freeze soup in wide mouth jars or Souper Cubes. Always put it into the fridge overnight so that it can cool. Once it is fully cooled, then you can move it to the freezer.
Even though this soup has cream, it still freezes well. Tortilla soup is another soup that freezes well and you can find that recipe here. If you’re looking for other soup recipes, I also have recipes for chicken noodle soup and zuppa toscana but I wouldn’t recommend freezing either of those soups, they are best enjoyed fresh.
Make Cooking Easier Before You Need To
Batch cooking does not have to mean spending an entire day in the kitchen. Sometimes the most helpful preparation happens in small steps.
Before my shoulder surgery, I froze bags of chopped onion and zucchini, with about one cup in each bag. Having those ingredients ready made it easier to make dinner during recovery.
You can do the same with vegetables you use regularly. Chop onions, celery, or peppers and freeze them in recipe-friendly portions. Label the bags with the quantity so you know what you have ready to use. For best quality, freeze produce while it is still fresh, and follow appropriate preparation guidance for each vegetable.
Another simple habit is to keep a running list of meals you enjoy making in a notebook or grocery planner. If you have beans, lentils, broth, and a few vegetables, you already have the makings of several different meals. You can build your grocery list around what is missing instead of starting from scratch every week.
I do not enjoy having to plan every meal in advance, so keeping ingredients on hand gives me flexibility. I can decide what sounds good, use what needs attention first, and still have a few meals waiting in the freezer.
A Cozy Fall Meal That Keeps Giving
This roasted butternut squash soup is more than a comforting fall dinner. It is a way to use produce that is already in the kitchen and put a few homemade lunches away for later.
With white beans and red lentils, the soup has added plant-based protein and fiber, while the roasted vegetables and herbs bring plenty of flavor. Making a larger batch means less cooking on busy days and fewer ingredients going to waste.
You can watch me making this fall soup in this video:
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