Instant Pot Butternut Squash Lentil Soup (with Slow Cooker Option) Recipe

I can never resist a bowl of this Instant Pot Butternut Squash Lentil Soup, with tender squash, savory lentils, and herby depth in every spoonful. It is hearty enough for dinner, simple enough for meal prep, and made for soup season.

I’m obsessed with this Instant Pot Butternut Squash Lentil Soup because it eats like a full meal, not a sad little starter. The butternut squash turns rich and silky, the lentils bring that hearty, stick-with-me bite, and every spoonful has real depth without feeling heavy.

I love how the flavor lands savory, earthy, and a little rustic, like the whole pot has been hanging out all afternoon. And the leftovers?

Even better. Thick, filling, and built for chilly nights when I want something nourishing but bold enough to keep me coming back for another bowl.

Ingredients

• Olive oil gets the veggies going and adds a little cozy richness.
• Onion brings that savory base you’d totally miss if it wasn’t there.
• Carrots add soft sweetness and make the soup feel extra hearty.
• Celery gives a mellow, earthy backbone without stealing the show.
• Garlic makes everything smell amazing and taste way more homemade.
• Butternut squash turns creamy, sweet, and filling without needing cream.
• Lentils bring protein, fiber, and that stick-to-your-ribs comfort.
• Broth carries all the flavor, so use one you actually like.
• Herbes de Provence makes it feel rustic, warm, and a little fancy.
• Cumin and smoked paprika add depth, like a tiny smoky hug.
• Bay leaf quietly does its thing, making the soup taste rounder.
• Lemon juice wakes it up at the end.

  Don’t skip it.

• Plus, parsley or cilantro adds freshness when the bowl needs a pop.
• Basically, it’s healthy comfort food that doesn’t taste like homework.

Ingredient Quantities

• 2 tablespoons olive oil
• 1 medium yellow onion, chopped
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 medium butternut squash, about 2 to 2 1/2 pounds, peeled, seeded and cut into 1 inch cubes
• 1 cup dried brown or green lentils, rinsed and picked over
• 4 cups low sodium vegetable broth or chicken broth
• 1 cup water
• 2 teaspoons Herbes de Provence
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon ground cumin
• 1/4 teaspoon smoked paprika
• 1 bay leaf
• 1 tablespoon fresh lemon juice
• Optional garnish: chopped fresh parsley or cilantro

How to Make this

1. Set the Instant Pot to Sauté and heat 2 tablespoons olive oil; add 1 chopped medium yellow onion, 2 peeled and diced medium carrots, and 2 diced celery stalks and cook until softened, about 5 minutes.

2. Add 3 minced garlic cloves and cook 30 seconds until fragrant.

3. Stir in 1 medium butternut squash cut into 1 inch cubes and 1 cup dried brown or green lentils, rinsed.

4. Add 4 cups low sodium vegetable or chicken broth, 1 cup water, 2 teaspoons Herbes de Provence, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1/2 teaspoon ground cumin, 1/4 teaspoon smoked paprika, and 1 bay leaf; scrape up any browned bits.

5. Seal the Instant Pot lid, set to High Pressure, and cook for 10 minutes. Allow a natural pressure release for 10 minutes, then quick release any remaining pressure and open the lid.

6. Remove and discard the bay leaf, then stir in 1 tablespoon fresh lemon juice; taste and adjust salt and pepper as needed.

7. For a creamier texture, use an immersion blender to partially puree the soup directly in the pot until you reach the desired consistency, or transfer a portion to a blender, puree, and return to the pot.

8. To make in a slow cooker instead: after sautéing onion, carrots, celery, and garlic in a skillet with olive oil, transfer to the slow cooker and add squash, lentils, broth, water, herbs, spices, and bay leaf.

9. Cook in the slow cooker on Low for 4 to 5 hours or on High for 2 to 3 hours, until lentils and squash are tender; remove bay leaf and stir in lemon juice, then adjust seasoning.

10. Serve hot garnished with chopped fresh parsley or cilantro if desired.

Equipment Needed

1. Instant Pot or electric pressure cooker
2. Large cutting board
3. Chef knife
4. Vegetable peeler
5. Measuring cups and spoons
6. Wooden spoon or heatproof silicone spatula
7. Immersion blender or countertop blender
8. Colander or fine mesh sieve

FAQ

Instant Pot Butternut Squash Lentil Soup (with Slow Cooker Option) Recipe Substitutions and Variations

• 2 tablespoons olive oil: substitute with avocado oil or light-tasting grapeseed oil for a neutral high-heat option, or use 2 tablespoons butter for a richer flavor.
• 1 medium butternut squash: substitute with peeled and cubed sweet potato or pumpkin (use same volume); if using sweet potato expect a slightly sweeter soup.
• 1 cup dried brown or green lentils: substitute with 1 cup red lentils for a silkier, faster-cooking soup (they break down more), or 3/4 cup dried green split peas for a similar texture but adjust cooking time slightly.
• 2 teaspoons Herbes de Provence: substitute with 2 teaspoons Italian seasoning plus 1/4 teaspoon dried lavender if you want a closer match, or use 2 teaspoons equal parts dried thyme and rosemary.

Pro Tips

1. Brown the squash a little in the sauté step before adding the liquid. Let the cubes get a few golden edges so you build deeper flavor and a hint of caramel sweetness.

2. Keep the lentils type in mind. Brown or green lentils hold their shape and give texture; if you prefer a silkier soup, swap half for red lentils or puree more of the pot. Also rinse and pick over them to avoid gritty bits.

3. Finish with acid and taste at the end. The tablespoon of lemon brightens everything, but add it gradually and recheck salt after the lemon so the seasonings sing without becoming flat or too sharp.

4. For extra creaminess without diluting flavor, stir in a splash of coconut milk, plain yogurt, or a pat of butter after pressure cooking. If you want to stretch it, serve over or with a spoonful of cooked grains or toasted croutons for contrast in texture.