Hearty and wholesome, this ham and lentil soup simmers gently with onion, carrots, garlic, herbs, and a meaty ham hock. Cozy, savory, and satisfying.

There’s something about a pot of soup bubbling away on the stove that makes the whole kitchen feel like a hug. This ham and lentil soup is exactly that kind of cozy. It’s rich from the ham, a little earthy from the lentils, and it has those herby, garlicky undertones that make you keep going back for “just one more spoonful.”

Whether you’re using up leftover ham or just craving a comforting bowl, this one’s got you. You throw things in, let them simmer, scoop out the meaty bits, and boom—dinner. It’s just rustic enough to feel homey but not so hearty you’ll need a nap afterward.

Why You’ll Love this Ham and Lentil Soup

There’s no fanfare here, just a reliable, deeply satisfying soup that does what it promises.

• Hearty and filling: Thanks to all those lentils and generous chunks of ham, it eats like a meal.
• Layered with cozy flavor: The herbs, garlic, and tomato paste add depth—you’ll taste each spoonful evolving as it simmers.
• Uses up leftovers: Got a ham hock from the weekend? Toss it in and feel delightfully resourceful.
• Freezer-friendly: Make extra now, forget about it for a month, and thank yourself later.
• Meal-prep gold: It stays good for days and gets even tastier after a night in the fridge, just like magic.
• No fancy ingredients: Everything’s happily sitting in your pantry or fridge, waiting to become soup.

Ingredient Notes

You’ve probably got most of this in your kitchen already. And if you don’t—no worries, I got you covered with a few ideas below.

• Olive oil: Adds a silky base for the sauté. Use any neutral oil if you’re out (but olive oil adds a little extra flavor).
• Onion, carrots, celery: This is the classic trifecta for building a flavorful base. Don’t skip ‘em—they’re the quiet heroes of soup.
• Garlic: Adds warmth and sharpness. If you accidentally go overboard, I wholeheartedly support your decision.
• Tomato paste: Just a tablespoon, but it deepens the entire flavor like you simmered this soup all day (even if you didn’t).
• Dried thyme and oregano: Earthy and comforting, these dried herbs work beautifully here. Feel free to toss in fresh if you’ve got it.
• Bay leaf: Subtle but effective. It softens everything and nudges the flavor toward the “soup you remember from childhood” zone.
• Ham hock or bone-in ham: This is where the magic comes from—smoky, savory, and slightly salty. Leftover spiral ham works too.
• Chicken broth: Use low-sodium since that ham hock is already flavorful. Homemade or boxed, both are a-okay.
• Dried lentils: Green or brown hold up best during the simmer. Red ones get mushy—save those for a puree situation.
• Salt and black pepper: Season to taste at the end. The ham might be saltier than you think, so go easy and build it up.

How To Make This Ham and Lentil Soup

Grab your biggest pot, something heavy and wide if you’ve got it. This all comes together in one place, and it smells ridiculously good by step two. Here we go:

• Sauté the veggies: Warm the olive oil over medium heat, then add the onion, carrots, and celery. Give them a stir every so often and let them soften—about five minutes. No need for any caramelizing here, just get ‘em friendly and golden.

• Add garlic and seasonings: Stir in the garlic, tomato paste, thyme, oregano, and bay leaf. Let it all mingle and wake up the aromatics—just 1 to 2 minutes should do it. You’ll smell the magic starting to happen.

• Add the ham and liquids: Pop that ham hock or leftover bone in, pour in the chicken broth, and add the rinsed lentils. Give everything a solid stir. Then, bring it up to a boil—you want to see some gentle bubbling action.

• Simmer slowly: Reduce the heat, cover most of the pot (leave a little vent), and let the soup simmer quietly for 50 to 60 minutes. You’re aiming for tender lentils—soft but not falling apart—and a rich, slightly thickened broth.

• Shred the ham: Fish out the ham, set it on a plate, and let it cool for a second. Shred the meat, discard the bone, and toss the meat back in the soup. This part always feels a little like treasure hunting.

• Taste and finish: Give it a taste. Now’s the time to add salt or more pepper if needed. Remove the bay leaf unless you like the thrill of someone getting it in their bowl.

Storage Options

You’ll be happy to know this soup likes to be made ahead. It’s one of those “better the next day” situations.

In the fridge, ham and lentil soup keeps beautifully for up to 5 days. Let it cool completely before tucking it into airtight containers. Plus, the flavors deepen overnight, which makes leftovers exciting (not sad).

And yes, you can absolutely freeze it. Let everything cool first, then ladle into zip-top bags or freezer-safe containers. Lay flat if you’re short on space; they’ll stack neatly once frozen. It should keep for 2 to 3 months in the freezer. Just label it unless you like mystery soup surprises.

To reheat, thaw overnight in the fridge if frozen (or use a gentle defrost in the microwave in a soup-safe bowl). Warm on the stovetop over medium-low heat until steamy and delicious. Stir occasionally, and if it thickened too much, just add a splash of water or broth to loosen it up.

Variations and Substitutions

Feel like changing it up? You’ve got options, my friend.

• Swap the ham hock: No hock? No problem. Use diced leftover ham or even smoked turkey legs for that same cozy depth.

• Vegetarian version: Skip the meat and use veggie broth. Add a splash of soy sauce for umami, and maybe a handful of mushrooms too.

• Busy weeknight hack: Use canned lentils and pre-cooked ham. Just simmer for 20-ish minutes until everything’s hot and melded.

• Spice it up: Want some heat? Add a pinch of red pepper flakes with the herbs or stir in a little smoked paprika.

• Add greens: Toss in chopped kale or spinach in the last five minutes. It adds color, texture, and makes it feel a little fresher.

• Play with legumes: Don’t have lentils? Try split peas instead (just note they cook a bit differently and may need more broth).

What to Serve with Ham and Lentil Soup

This soup is a meal all on its own, but if you wanna round things out (or impress guests), a couple easy sides make it shine.

• A crusty loaf of bread or a warm hunk of sourdough is basically required. Dunking is encouraged. Bonus if it’s homemade, but store-bought is just fine. If you’re feeling ambitious, try making a batch of bacon basil cornbread muffins. You’ll thank me.

• A crisp green salad balances out the heartiness. Think peppery arugula or romaine with a lemony vinaigrette—simple enough to whip up while the soup simmers.

• For something lighter and bright, a side of roasted veggies or even a quick pickle plate adds a splash of acidity and crunch. Pickled onions, anyone?

• Craving a little sweetness afterward? Try one of those genius peanut butter and banana ice cream sandwiches. They’re surprisingly chill to assemble, even on a lazy Sunday.

• And if you’re making this for friends, a glass of red wine or spiced cider doesn’t hurt. Cozy vibes times one thousand.

Frequently Asked Questions

Hearty Ham and Lentil Soup

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Hearty and wholesome, this ham and lentil soup simmers gently with onion, carrots, garlic, herbs, and a meaty ham hock. Cozy, savory, and satisfying — the perfect comfort soup for any day!

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6 bowls

Ingredients

1x2x3x

Soup Base

• ▢ 2 tbsp (30 ml) olive oil or any neutral oil
• ▢ 1 large onion diced
• ▢ 2 carrots peeled and diced
• ▢ 2 celery stalks diced
• ▢ 3 cloves garlic minced
• ▢ 1 tbsp (15 g) tomato paste

Herbs and Seasonings

• ▢ 1 tsp dried thyme
• ▢ 1 tsp dried oregano
• ▢ 1 bay leaf

Main Ingredients

• ▢ 1 meaty ham hock or bone-in ham or leftover ham bone
• ▢ 8 cups (2 l) low-sodium chicken broth
• ▢ 1 1/2 cups (300 g) dried green or brown lentils rinsed and picked over
• ▢ salt and black pepper to taste (add at the end)

Equipment

• ▢
  Large heavy-bottomed pot

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Instructions

 

1. Heat olive oil in a large, heavy-bottomed pot over medium heat.
2. Add onion, carrots, and celery. Cook, stirring occasionally, until softened and lightly golden, about 5 minutes.
3. Stir in garlic, tomato paste, dried thyme, oregano, and bay leaf. Cook for 1–2 minutes until fragrant.
4. Add the ham hock (or ham bone), chicken broth, and rinsed lentils to the pot. Stir until combined.
5. Bring the soup to a boil, then reduce the heat to low. Partially cover the pot and let it simmer gently for 50–60 minutes, until lentils are tender.
6. Remove the ham hock from the pot and set aside to cool slightly. Discard the bay leaf. Shred the ham meat from the bone, discarding bone and any excess fat, then return the shredded ham to the soup.
7. Taste and season with salt and black pepper as desired. Serve hot with bread and your favorite toppings!

Notes

Feel free to use leftover ham instead of a hock, or swap in smoked turkey for a twist. For a vegetarian version, omit the ham and substitute vegetable broth, adding a splash of soy sauce and mushrooms for extra umami.

This soup keeps well in the fridge for up to 5 days and freezes beautifully for up to 3 months. Reheat with a splash of water or broth if it thickens too much.

Variations: Add a scant pinch of red pepper flakes for heat, stir in greens like kale or spinach for color and freshness, or trade lentils for split peas if that's what you have.

Nutrition

Calories: 310kcal | Carbohydrates: 35g | Protein: 22g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 27mg | Sodium: 870mg | Potassium: 650mg | Fiber: 11g | Sugar: 5g | Vitamin A: 3470IU | Vitamin C: 8mg | Calcium: 65mg | Iron: 4.2mg

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Warm roasted acorn squash, caramelized onion, and creamy coconut milk make this cozy acorn squash soup a hug in a bowl. Cinnamon-spiced, gently sweet, and silky smooth.

This vibrant soup is comfort food that doesn’t put you in a food coma. It’s gently spiced with cumin, cinnamon, and a whisper of nutmeg (cozy sweater weather in soup form, basically). The roasted squash brings a slightly sweet, nutty depth, balanced by a splash of coconut milk and a zingy hint of garlic. It’s smooth, but not boring. Creamy, but not heavy. Actually, it’s kind of perfect when you want a satisfying bowl of something warm with minimal effort, some optional flair (pumpkin seeds for crunch, a swirl of cream for drama), and a spoon.

Why You’ll Love this Roasted Acorn Squash Soup

This soup isn’t fancy. It’s just really good. Friendly. Warm. The kind that makes your kitchen smell like someone lit an autumn candle… only better, because you can eat it.

• Ridiculously simple to make: You roast, then simmer, then blitz. If you can scoop a squash and turn on a stove, you’ve got this.
• Deeply cozy flavor: The squash gets caramelized in the oven and sings alongside cinnamon, nutmeg, and cumin.
• Customizable creaminess: You can use coconut milk for a subtle tropical note or heavy cream for a richer finish.
• Built-in meal prep bonus: It keeps beautifully and tastes even better on day two (hello, happy work lunch).
• Naturally vegetarian and easy to vegan-ize: No funny substitutes needed. Just real veggies living their best life.
• Great excuse to use toppings: Croutons, pumpkin seeds, a drizzle of something creamy—totally optional, but also kind of fun.

Ingredient Notes

This soup might have a cozy sweater vibe, but don’t let that fool you into thinking it’s bland. Each ingredient brings its own flair.

• Acorn squash: The star of the show. Roasting it adds sweetness and depth that really can’t be faked.
• Olive oil: You’ll use this for roasting and sautéing, so pick one you actually like the taste of.
• Yellow onion: When it softens and caramelizes a little, it gives the soup a gorgeous savory backbone.
• Garlic: Adds a gentle pungent kick. Don’t skip it, unless you absolutely hate vampires.
• Carrots: They sweeten up when cooked and add body to the soup. Bonus: sneaky veggie points.
• Celery: Adds a slight herbal note and rounds out the mirepoix (i.e., that classic veggie flavor base).
• Ground cumin, cinnamon, nutmeg, ginger (optional): These warm spices amplify the roasted vibe and make the soup feel layered and complex.
• Vegetable broth: Keeps things light but flavorful. If you’ve got homemade broth, now’s the time to break it out.
• Coconut milk or heavy cream: Coconut milk is velvety with a hint of sweetness, while heavy cream makes it ultra creamy. Pick your adventure.
• Maple syrup: A teensy bit goes a long way here—it brings a mellow sweetness that ties everything together.
• Thyme (fresh, if you can): Gives it a slightly woodsy freshness. Think forest floor, in the best way.
• Chili flakes or cayenne (optional): Just a spark of heat if you want your soup to dance a little on the tongue.
• Pumpkin seeds or croutons (optional garnish): Adds crunch and makes a basic bowl look wildly impressive.

How To Make This Roasted Acorn Squash Soup

Once you’ve got your squash roasted and your veggies chopped, most of the work is already behind you. The rest is just simmering, smelling amazing, and blending things until dreamy.

• Roast the squash: Preheat to 400°F. Slice the squash in half, scoop out the gunk (use a spoon, not your fingers, trust me), brush with olive oil, and sprinkle with salt and pepper. Pop them flesh-side down on a parchment-lined sheet, then roast for 35–45 minutes until fork-tender and a little golden around the edges.

• Sauté the base veggies: While the squash roasts, heat olive oil in a big soup pot—Dutch oven if you’re feeling fancy. Add diced onion, carrots, and celery. Cook for 7–8 minutes, stirring occasionally, until they’ve softened and the onion looks glossy and golden around the edges.

• Add garlic and spices: Toss in the minced garlic, cumin, cinnamon, nutmeg, and ginger (if using). Stir and cook for 1–2 minutes until it all smells warm and fragrant. It should make your kitchen smell like someone hugged a spice market.

• Stir in the roasted squash: Once the squash is cool enough to handle, scoop out the flesh and add it right into the pot. Stir well so it gets friendly with the sautéed veggies.

• Simmer with broth: Pour in the vegetable broth, bring it to a boil, then reduce the heat and let it all simmer together for 15–20 minutes. Everything should be soft, tender, and blending together in happy harmony.

• Blend until smooth: Use an immersion blender to puree right in the pot (my favorite lazy-girl trick). If using a regular blender, do it in batches and be very careful—no volcanic soup eruptions, please.

• Finish with creamy stuff and herbs: Stir in the coconut milk or cream, maple syrup, and fresh thyme. Simmer for another 5 minutes to let it all swirl together flavor-wise.

• Final seasoning and flair: Taste and adjust with salt, pepper, more maple or cream—whatever the moment calls for. Toss in some chili flakes if you like it spicy. Serve hot, topped with pumpkin seeds or croutons if you’re feeling snazzy.

Storage Options

This soup is basically made for storing and reheating. In fact, it somehow gets cozier after a night in the fridge.

Let it cool down a bit before storing. You can refrigerate it in an airtight container for up to 4–5 days. It stays thick and creamy, and the flavors settle into each other even more. When reheating, just scoop it into a pot over low-medium heat. Stir often so nothing scorches the bottom, especially if you’re using cream. A splash of broth brings it back to its velvety self if it’s thickened too much.

Now, if you’re asking “But can I freeze it?” the answer is a very enthusiastic yes. It freezes like a champ. Ladle it into freezer bags (laid flat, for efficient Tetris-style stacking), or airtight containers. Freeze for up to three months. When ready to eat, thaw in the fridge overnight, then reheat gently. If you used coconut milk, it might separate slightly—give it a whisk while warming and all will be forgiven.

Variations and Substitutions

Don’t have exactly what I used? No problem. This soup is the type that doesn’t mind wearing different outfits.

• Butternut squash instead of acorn: Totally works. Slightly sweeter and smoother in texture, but fantastic roasted and blended.
• Sweet potatoes swap: Another delicious orange veggie that brings similar earthy sweetness and a rich texture.
• Heavy cream instead of coconut milk: Want a dairy-based version? Swap in heavy cream or even half-and-half for silkier richness.
• Sage or rosemary for thyme: If thyme’s not your jam, try sage for that piney holiday feel or rosemary for a sharper herbal nudge.
• Add white beans for protein: Toss in a can of drained white beans before blending. You won’t taste them, but it bulks things up nicely.
• A splash of apple cider vinegar or lemon juice: If it tastes a bit too mellow at the end, a little acid brightens it right up.

What to Serve with Roasted Acorn Squash Soup

This soup shines on its own, but yes, a warm “something” alongside makes it feel like a full meal. If you’re building a cozy night in vibe, here’s what I’d put on the side:

• A hunk of crusty bread. Whether it’s sourdough you tore with your bare hands or a smug little baguette from the store bakery, just something to swipe through your bowl. Extra points if it’s warm and buttery.

• Salad with crunchy stuff. Something with toasted nuts, dried fruit, and a tangy vinaigrette really pops against the mellow richness of the soup. Try mixed greens, shaved fennel, and a maple mustard dressing if you’re feeling it.

• A bowl of veggie dumpling stew on the side. I know it’s double-soup behavior, but it’s also deeply satisfying. Great for a cozy Sunday dinner situation.

• Savory cornbread muffins with bacon and basil. Super savory and a little sweet—those flavors sing with the maple and spice notes in the soup.

• A little cheese board action. Nothing huge. Just some soft cheese, olives, and crackers to snack on while you wait for dinner to cool enough to eat without burning your mouth (speaking from experience).

Frequently Asked Questions

Roasted Acorn Squash Soup

Prep Time 15 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 10 minutes mins

Warm roasted acorn squash, caramelized onion, and creamy coconut milk make this cozy acorn squash soup a hug in a bowl. Cinnamon-spiced, gently sweet, and silky smooth—this is comfort food that makes autumn feel like home.

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4 bowls

Ingredients

1x2x3x

Soup Base

• ▢ 1 medium acorn squash about 2 lbs, halved and seeded
• ▢ 2 tbsp (30 ml) olive oil divided
• ▢ 1 yellow onion diced
• ▢ 2 carrots peeled and diced
• ▢ 2 stalks celery diced
• ▢ 3 cloves garlic minced

Spices

• ▢ 1 tsp ground cumin
• ▢ 1/2 tsp (0.5 tsp) ground cinnamon
• ▢ 1/8 tsp (0.125 tsp) ground nutmeg
• ▢ 1/2 tsp (0.5 tsp) ground ginger optional

Broth & Flavor

• ▢ 4 cups (950 ml) vegetable broth
• ▢ 3/4 cup (180 ml) coconut milk or heavy cream plus more for serving
• ▢ 1 tbsp (15 ml) maple syrup
• ▢ 1 tsp fresh thyme leaves chopped, or 1/2 tsp dried
• ▢ salt and black pepper to taste

Optional

• ▢ chili flakes or cayenne to taste
• ▢ pumpkin seeds or croutons for garnish

Equipment

• ▢
  Baking sheet
• ▢
  Parchment paper
• ▢
  Large Soup Pot or Dutch Oven
• ▢
  Immersion Blender

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Instructions

 

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Cut the acorn squash in half, scoop out seeds, brush with 1 tablespoon olive oil and sprinkle with salt and pepper. Place cut-side down and roast 35–45 minutes until fork-tender and golden at the edges. Allow to cool.
2. As squash roasts, heat remaining olive oil in a large soup pot over medium heat. Add diced onion, carrots, and celery. Cook for 7–8 minutes, stirring, until softened and onion is glossy and golden.
3. Add garlic, cumin, cinnamon, nutmeg, and ginger (if using). Cook for 1–2 minutes until fragrant.
4. Scoop roasted squash flesh into the pot. Stir to mix well with the sautéed vegetables and spices.
5. Pour in vegetable broth. Bring to a boil, reduce heat, and simmer uncovered 15–20 minutes, until all vegetables are very tender.
6. Blend soup with an immersion blender until silky smooth (or use a regular blender in batches, allowing steam to escape and being very careful with hot liquids).
7. Stir in coconut milk or cream, maple syrup, and thyme. Simmer 5 more minutes. Taste and adjust seasoning with salt, pepper, and additional maple, if desired. For heat, add chili flakes or cayenne now.
8. Serve hot. Swirl with extra coconut milk or cream and top with pumpkin seeds or croutons for a gorgeous finish.

Notes

This soup can be made fully vegan by using coconut milk and ensuring your broth contains no animal products. Leftovers taste even better the next day! It also freezes beautifully for up to 3 months. Customize with butternut squash, sweet potatoes, or spices like sage or rosemary. For more protein, blend in a can of white beans.

Nutrition

Calories: 210kcal | Carbohydrates: 32g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Sodium: 840mg | Potassium: 650mg | Fiber: 4g | Sugar: 11g | Vitamin A: 8000IU | Vitamin C: 22mg | Calcium: 70mg | Iron: 2.2mg

DID YOU MAKE THIS RECIPE?Let me know! Mention @kitchenetteblog or tag #kitchenetteblog