Margarita's International Recipes


Asheh Kadoo Tanbal

Butternut Squash Soup

Butternut Squash Soup

This is a vegan recipe.

Soups are an integral part of Persian cuisine, and I made this one specially for my vegan daughter. Unlike other butternut squash soups, this one is not creamed and the butternut pieces remain more or less whole (as much as they can be after prolonged cooking). Unfortunately, my daughter didn't like it. She didn't have any specific reasons why she didn't, however. I wouldn't make it again

Butternut Squash Soup


  • 3 Tbsp olive oil, divided
  • 1/2 onion, chopped
  • 3 garlic cloves, minced
  • 1/2 tsp turmeric
  • 1/2 cup green lentils, rinsed
  • 1/4 cup rice, rinsed
  • 2 cups vegetable broth
  • 4 cups water
  • salt & pepper to taste
  • 2 lbs butternut squash, cubed
  • 1 - 2 Tbsp lemon juice
  • 1/2 tsp dried mint


Heat 1 Tbsp olive oil over medium heat in a large sauce pan. Add the onion and garlic and saute until soft. Add turmeric and mix well. Stir in lentils and rice.

Add the vegetable broth and the water. Season with salt and pepper to taste. Cover, raise heat to medium-high and boil for 30 minutes.

Add the butternut squash and more salt to taste. Decrease heat to medium low and cook, partially covered, for 1 1/2 to 2 hours, stirring occasionally.

Add lemon juice and adjust seasoning. Cook for another 10 minutes.

Meanwhile, heat 2 Tbsp of olive oil in a small pot over medium heat until hot. Turn off heat and stir in the mint. Allow to rest for 10-15 minutes.

Serve soup and drizzle olive oil with mint on top.

Adapted from Sanam Lamborn 's recipe at My Persian Kitchen.

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