Butternut Squash Lentil Stew

Hit that late-afternoon slump? This butternut squash lentil stew saves the night with hearty comfort in one pot.

Butternut squash lentil stew is pretty much my hero on those days when the meal plan totally goes off the rails and I need something cozy that will fill me up without zapping my energy. You know when you hit that late afternoon slump and just want an easy dinner? The answer is this stew. It’s stupid simple to throw together, pretty much foolproof, and tastes like autumn in a bowl. Honestly, if you love hearty soups like this vegetarian chili, or you’re into easy one-pot wonders like instapot soup night, you’re gonna wanna save this one.

Table of Contents

Why butternut squash lentil stew is a healthy and hearty fall dinner tonight

Look, I’ve made every soup under the sun, but butternut squash lentil stew is on a whole other level for healthy comfort food. First off, those lentils? Protein for days, but no heaviness (not like eating a brick of steak). The butternut squash brings this natural sweetness that’s almost nutty, and suddenly your stew feels slightly fancy. Plus, it’s loaded with fiber and vitamins A and C, so your grandma would approve.

But what really sells me is how this soup keeps you full. Unlike other veggie stews that leave you raiding the fridge by eight, this bowl is serious dinner. Oh, and the broth! It gets all thick and cozy, perfect for sopping up with crusty bread. Most days I sneak some kale in there too, but even without, it hits the spot with every spoonful.

Ingredients and US measurements for beans, squash, and aromatics tonight

Not gonna lie, I have a “stew stash” in my pantry because life is too short to forget lentils. Here’s what you absolutely can’t skip for butternut squash lentil stew:

1 medium butternut squash (about 2 lbs), peeled and cubed
1 cup dried brown or green lentils, rinsed
1 yellow onion, chopped
3 carrots, diced
3 celery stalks, diced
4 garlic cloves, minced
1 can (15 oz) diced tomatoes
4 cups vegetable broth
2 teaspoons smoked paprika
1 teaspoon ground cumin
1 teaspoon dried thyme
Salt and black pepper, to taste

You can toss in extras (like greens or potatoes) if you feel “stew-adventurous” tonight, but this is my gold-standard list. I promise it’ll work.

How to prep squash safely and rinse lentils for better texture tonight

Do not trust a butternut squash until you’ve got a good knife and plenty of patience. I’ve nearly lost a thumb before rushing through, so take your time. First, slice off both ends so that sucker sits flat. Peel with a veggie peeler (the Y-shaped one is a lifesaver). Slice lengthwise, scoop out the seeds, then hack it into little cubes. Easy, but not quick.

The lentils are boring but important: dump them in a bowl, cover with lots of cold water, and swish. You’ll see dusty stuff float up drain it off. Repeat a second time if your lentils look sketchy. Rinsing keeps your stew from going mushy or muddy tasting later. Trust me.

Seasoning ideas that build deep, cozy flavor without much salt tonight

Don’t even think about skipping good flavor “stuff” in your butternut squash lentil stew, because bland stew is a crime. Smoked paprika is my secret handshake it gives this deep, campfire flavor that’s not spicy or fake. Cumin is next. Add thyme for that classic autumn fragrance. I go easy on salt at first since the broth usually has plenty, but finishing with a squeeze of lemon and a crack of pepper wakes up every bite.

Sometimes I throw in a cinnamon stick for a minute, or a splash of coconut milk if I’m feeling luxurious. Leftover parsley or cilantro? Yes please. It’s kind of a “choose your own adventure” with this stew. As long as you use bold, real spices, you can’t mess it up.

Stovetop, slow cooker, and Instant Pot methods with timing for cozy fall dinners

Okay, so I might be a bit of a “gadget hoarder,” and I’ve cooked this stew all the ways. Here’s what I learned:

Stovetop: Toss everything in a big soup pot, bring it to a boil, then simmer (covered) for about 35–40 minutes. Stir now and then. Lentils and squash should soften but not collapse into mush.
Slow Cooker: Dump all your ingredients in, give it a stir, crank to low heat, then ignore for 6–8 hours. It’s basically kitchen magic come home to a five-star restaurant smell.
Instant Pot: Sauté the aromatics right in the pot, then add everything else. Pressure cook on high for 12–15 minutes; quick release. Sometimes the squash almost melts away, but that’s not a bad thing. It thickens up nicely.

My bottom line is this: All three ways work, so let your schedule (and patience) decide.

Storage, freezing, and reheat tips for easy weeknight meals tonight

If you’re anything like me, you make a big ol’ batch and plan on eating it for days. The good news: butternut squash lentil stew actually gets better after a night or two in the fridge. The flavors hang out together and mellow out total win. Store in a covered container for up to four days in the fridge.

Freezes like a champ! Just let it cool, portion into freezer bags or containers, and stash for a lazy-night rescue up to three months later. Reheat right on the stovetop or in the microwave, adding a splash of broth if it’s too thick. Simple as that.

Variations with greens, added protein, or different legumes tonight

Some nights you wanna bulk things up, right? I’ve played around with a bunch of variations. Chopped kale or spinach goes in during the last 10 minutes for a pop of green. Need more oomph? Stir in cooked shredded chicken or crumbled sausage (if you’re not keeping this vegan). Feel like switching it up? Try red lentils, black lentils, or even a can of chickpeas for totally new textures.

But here’s the thing this stew is forgiving. As long as you keep the butternut squash and lentils in play, anything else is fair game. Mix it until it fits your vibe!

Quick Serving Suggestions

Pile on fresh parsley or chives for a bright bite.
Serve over rice or quinoa if you need extra “bulk.”
Rip up leftover bread and dunk it messy but glorious.
Dollop of yogurt or sour cream for a creamy upgrade.

Tired of forgettable sides?

Let’s change that. Dive into our Lazy Bites Recipes quick, cheesy, and full of that homemade comfort everyone craves. No fuss, no fancy tricks, just real food that tastes like love

Common Questions

Can I use pre-cut squash?

Sure can! Sometimes I’m lazy too. The cubed stuff from the store works, but double check for freshness.

What type of lentils should I buy?

Brown or green lentils hold up best. Red lentils turn mushy, which changes the vibe more like dal than stew.

Is this stew spicy?

Not at all. If you want a little heat, add a pinch of cayenne or a diced jalapeño. Otherwise, it’s pretty mild.

Do I have to peel the squash?

Yes! The skin is super tough and not fun to eat. Peel it always.

Can I double the recipe?

Yep, and you should if you’ve got freezer space! Just don’t crowd your slow cooker to the tippy top.

Your Next Cozy Favorite Awaits

So if you’re looking for a ridiculously satisfying dinner that wins in taste, health, and sheer laziness, give this butternut squash lentil stew a shot. Trust me, your future self digging into leftovers will thank you. For even more comfort food inspiration, check out this soul-warming recipe at Butternut Squash and Lentil Stew – Supper With Michelle. For ingredient tips, see USA Pulses and get cozy stew tricks from Minimalist Baker. Now go grab your slow cooker. Dinner is basically done.