Butternut Squash Lentil Soup Recipe
User Reviews
4.9
Butternut Squash Lentil Soup Recipe
Description
The Butternut Squash Lentil Soup Recipe brings together diced butternut squash and green lentils simmered in a vegetable broth enriched by sautéed aromatics: onion, carrot, leek, and celery. Tomato paste contributes a subtle depth to the broth, while a bay leaf adds an herbal undertone. Cooking the lentils halfway before adding the squash ensures even textures, and finishing with tender Lacinato kale introduces a fresh leafy element. The resulting soup features a smooth yet chunky texture, mildly seasoned with salt and black pepper.
The soup develops a warm, mild flavor profile, with the sweetness of the butternut squash balancing the earthiness of lentils and the slight bitterness from kale. Simmering allows the ingredients to meld gently without overpowering each other.
Serve this soup on its own for a hearty meal or alongside crusty bread to complement the silky broth and soft vegetables. It works well for cool days when a soothing, vegetable-rich preparation is desired.
For longer storage, you can freeze the cooled soup in airtight containers for up to three months. Thaw in the refrigerator before reheating on the stove or in the microwave, maintaining its texture and flavor.
Ingredients
- 1/2 tablespoon olive oil
- 1 onion diced, large
- 1 carrot diced, medium
- 2 leek white part only, cleaned and chopped
- 1 celery diced, stalk
- 2 tablespoons tomato paste
- 6 cups vegetable broth
- 1 pound butternut squash 1/2-inch dice, peeled and diced
- 2 ounces green lentils ((1/3 cup))
- 1 bay leaf
- 1/2 teaspoon kosher salt
- black pepper
- 3 cups Lacinato kale stems removed, packed chopped
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
- Cool the soup completely before freezing; store in freezer-safe containers for up to three months.
- When ready to eat, thaw in the refrigerator overnight and reheat gently on the stove or in a microwave.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 122 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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