Butternut Squash Lentil Soup Recipe

Name: Butternut Squash Lentil Soup Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 6 servings
Ingredients: 1/2 tablespoon olive oil; 1 large onion; 1 medium carrot; 2 leeks; 1 celery stalk; 2 tablespoons tomato paste; 6 cups vegetable broth; 1 pound peeled and diced butternut; 2 ounces green lentils; 1 bay leaf; 1/2 teaspoon kosher salt; black pepper; 3 cups packed chopped lacinato kale

User Reviews

4.9

141 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr 5 mins
Servings
6 servings
Calories
122 kcal
Course
Lunch, Dinner
Cuisine
American

Butternut Squash Lentil Soup Recipe

Iris Warren

Report

Lentil Soup with Butternut and Kale is comforting and nutrient-dense, thanks to the butternut squash, lentils, kale, and leeks.

Share:

I Made This!

105 people made this

Print

29 people printed this

Save this

84 people saved this

Ingredients

Servings

1/2 tablespoon olive oil
1 large onion (diced)
1 medium carrot (diced)
2 leeks (white part only, cleaned and chopped)
1 celery stalk (diced)
2 tablespoons tomato paste
6 cups vegetable broth
1 pound peeled and diced butternut (1/2-inch dice)
2 ounces green lentils ((1/3 cup))
1 bay leaf
1/2 teaspoon kosher salt
black pepper
3 cups packed chopped lacinato kale (stems removed)

Add to Shopping List

Instructions

Heat a heavy pot or Dutch oven over medium heat.
When hot, add oil, then add onion, carrots, leeks and celery, reduce heat and cook about 4 to 5 minutes, stirring.
Add the tomato paste and cook 2 minutes, stirring.
Add the broth, bay leaf and lentils and bring to a boil.
Reduce the heat, cover and simmer until halfway cooked, 20 minutes.
Add the butternut and cook until tender, about 15 minutes more. Discard the bay leaf, season with salt and pepper, to taste.
Add the kale and cook 7 minutes longer until the kale is tender.

Notes

To Freeze: Let the soup cool then transfer to a freezer-safe container. Keep frozen for up to 3 months. To reheat, transfer to the refrigerator the night before then reheat on the stove or microwave.

Nutrition Information

Show Details

Serving 11/3 cups Calories 122kcal (6%) Carbohydrates 25g (8%) Protein 4g (8%) Fat 1.5g (2%) Saturated Fat 0.5g (3%) Sodium 309.5mg (13%) Fiber 7g (28%) Sugar 8g (16%)