Arkadaşlar, I have a serious soft spot for butternut squash season!
Once it hits the oven and starts to caramelize, it transforms into something sweet, earthy, and totally irresistible.
That natural richness makes the perfect base for soup, especially when paired with the bold, cozy flavors I love most from Turkish cooking. Unlike my Turkish bulgur soup, this one has red lentils.
This squash soup is my twist on the classic Turkush red lentil soup (mercimek çorbası)—a staple in our house. Red lentils lend a creamy body without any dairy, while dried mint, oregano, and Aleppo pepper add the unmistakable Mediterranean warmth to the broth.
This is a bowl that feels equal parts nourishing and crave-worthy—especially on cold nights when you need something simple, cozy, and deeply flavorful.
Craving more Turkish comfort food? Kuru fasulye is a must-try next. It's simple, deeply nourishing, and packed with those familiar Turkish flavors like tomato, olive oil, and of course—red pepper paste.
Prep the Butternut Squash for Roasting
Peel, halve, and scoop out the seeds and stringy flesh before cubing. Cut into medium to small pieces for even roasting.
Toss the squash with olive oil, salt, and pepper on a sheet pan. Roast at 400°F for 25-30 minutes, or until tender and golden brown.
Sauté the Aromatics & Stir in the Pastes
Start your flavor base with onion, carrot, celery, and garlic. Cook until everything smells amazing and softens up.
Add the tomato paste, red pepper paste, oregano, and mint. This is where the Turkish-inspired flavors really come alive,
Add the Squash, Lentils & Water
Stir-fry the mixture until it's coated in the pastes.
Toss in the roasted squash, rinsed lentils, and water or broth. Let everything simmer gently until the lentils are perfectly soft.
Use an immersion blender to blend the soup. Smooth or rustic—it's up to you.
Brown the butter and stir in Aleppo pepper for a rich, vibrant drizzle that pulls it all together.
Top each bowl with a swirl of that Aleppo butter. Cozy, vibrant, and very comforting.
If you're just as smitten with cozy, spice-laced Turkish flavors as I am, don’t stop here. Try my Turkish-style tomato garlic chicken marinade for a savory main—or cool things down with a spoonful of cacık (Turkish cucumber yogurt sauce) on the side.
Recipe Tips & Tricks
Soup texture. Prefer your soup silky-smooth or with a bit of body? Blend it to your liking. A quick blitz with an immersion blender gives a velvety texture, but I like to leave a little texture behind so it doesn’t feel too puréed.
Season as you go. Add salt and pepper in stages, starting when you sauté the onion, carrot, and celery. Taste again after blending—you might want an extra pinch depending on your broth and squash.
The brown butter swirl. Don’t skip this part! The Aleppo pepper butter adds a rich, smoky finish. If you don’t have Aleppo, a pinch of crushed red pepper or smoked paprika works in a pinch.
Batch and freeze. This soup makes about 5–6 hearty bowls. It also freezes beautifully—just cool completely, then store in freezer-safe containers for up to 2 months.
Reheating. Reheat gently on the stovetop with a splash of water or broth to loosen it up. Stir well and spoon that butter on top just before serving for max flavor.
Let's make some soup! ♡ Afiyet olsun!
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Butternut Squash Mercimek Çorbası
- Total Time: 1 hour 10 minutes
- Yield: 4-6 servings 1x
- Diet: Vegetarian
Description
Creamy, comforting, and packed with Mediterranean flavor—this Butternut Squash Mercimek Çorbası is a Turkish-inspired red lentil soup made with roasted squash, spices, and a swirl of Aleppo pepper brown butter.
Ingredients
- 3 cups butternut squash, cubed and roasted
- Olive oil (for roasting)
- salt and pepper to taste
- 1 medium onion, diced
- 1 small carrot, chopped
- 1 celery stalk, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon dried mint
- 1 tablespoon red pepper paste
- 2 tablespoons tomato paste
- 1 cup red lentils, rinsed
- 10 cups water or low-sodium vegetable broth
- 4 tablespoons unsalted butter
- ½ teaspoon Aleppo pepper
Instructions
Roast the Butternut Squash
- Preheat oven to 400°F (200°C).
- Spread diced squash on a sheet pan. Drizzle with olive oil, season with salt and pepper, and toss to coat.
- Roast for 25–30 minutes, or until golden and fork-tender.
Making the Soup
- In a large pot, warm olive oil over medium heat. Add the onion, carrot, celery, and garlic. Season with salt and pepper. Cook for about 7–8 minutes, until soft and fragrant.
- Stir in the red pepper paste, tomato paste, oregano, and mint. Cook for 1–2 minutes until everything is coated and the pastes darken slightly.
- Add the roasted butternut squash, rinsed red lentils, and 10 cups of water (or low-sodium vegetable broth). Bring to a gentle boil, then reduce heat and simmer for 30 minutes, or until the lentils are tender.
- In a small saucepan, melt the butter over low heat. Let it cook until it turns golden brown and smells nutty. Stir in the Aleppo pepper, then immediately turn off the heat. The butter should take on a rich red hue.
- Ladle the soup into bowls and spoon the Aleppo butter over the top. Serve warm, with crusty bread or a fresh salad on the side.
- Prep Time: 15 minutes
- Cook Time: 55 minutes (including roasting + stovetop cooking)
- Category: Soup
- Method: Roasting, Stovetop
- Cuisine: Mediterranean, Turkish
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