You may look at the name of this recipe and be super confused. Sheet tray soup?? Stay with me. When I asked you guys on Instagram what you wanted to see more of on the blog, I got an overwhelming response from you all saying you wanted more soup recipes. Specifically, easy, veggie soups! Thankfully, I am a HUGE soup lover, and make soup all the time during the fall and winter months. There really is nothing better than a warm bowl of soup on a cold fall night, am I right?! On Stories, I briefly showed you this recipe, but never measured anything so wanted to remake the soup with accurate measurements. Nonetheless, feel free to check out my story highlights under “Recipes” to see how simple this sheet tray soup is!

Ok, so you still may be wondering, what is sheet tray soup? It is simply roasting all of your veggies in the oven, until they’re soft, speeding up the soup-making process! I LOVE doing this with butternut and tomato soups, because it couldn’t be easier! Simply line a large sheet tray with parchment paper or a silicone liner, chop your veggies, and roast until tender. How easy is that!? I’m pretty obsessed.

I hope you find yourself making this easy sheet tray butternut squash lentil soup over and over this fall/winter season, and of course, share with me if you do!

What You’ll Need:

Baking Tray
Parchment or Silicone Liner
High-Speed Blender

Ingredients (Serves 2-4):

1 large butternut squash, cubed (remove the skin and seeds, discard or compost)
3-4 ribs of celery, chopped
1 cup carrots, chopped
1 white onion, roughly chopped
1-2 cloves of garlic
1 cup red lentils
4 cups of chicken or vegetable broth
2 sprigs of sage, removing the leaves from the stems (discard or compost the stems)
1 sprig of rosemary, removing the leaves from the stem (discard or compost the stem)
3 sprigs of thyme, removing the leaves from the stem (discard or compost the stems)
1/4 teaspoon cumin powder
1/4 teaspoon paprika
1/4 teaspoon onion powder
Salt & pepper to taste
Drizzle of avocado oil for roasting the veggies

Preparation (Prep Time: 20 minutes, Cook time: 1 hour, Total time: 1h 20m) :

Preheat your oven to 400F.
Chop and cube your veggies (butternut squash, onion, carrots, celery) and place them on a parchment-lined baking tray. Add garlic cloves (I roast them whole), and herbs (rosemary, thyme and sage). Drizzle with olive oil, and season with salt and pepper as desired.
Roast the veggies a 400F for 30-35 minutes, until the carrots and butternut squash are fork-tender.
After 30-35 minutes, remove the veggies from the oven, and allow them to cool fully.
Once cooled, add the veggies to a high-speed blender (shop below), and add 2 cups of broth to the blender. Mix thoroughly until a smooth consistency has formed.
Pour the veggie puree into a soup pot and add remaining chicken broth, cumin, onion powder and garlic powder.
Rinse the dried lentils thoroughly in a fine mesh strainer until the water runs clear through them. Once thoroughly rinsed, stir the lentils to the soup.
Allow lentils to be cooked through before serving.
Season with salt and pepper as desired. Feel free to add additional broth or water to the soup should it become too thick. Store in the fridge for up to one week. I think this soup gets better with time, so I like to enjoy it after a day.