Butternut Squash Lentil Soup Recipe
This hearty Butternut Squash Lentil Soup is both soothing and packed with nutrition. The combination of tender butternut squash, wholesome lentils, vibrant kale, and aromatic leeks creates a deliciously satisfying dish.
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Ingredients
- 1/2 tablespoon olive oil
- 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
- 1 medium carrot
- 2 leeks
- 1 large onion
Instructions
- 1
Begin by warming a sturdy pot or Dutch oven over a medium flame.
- 2
Once the pot is heated, pour in the oil, then incorporate the onion, carrots, leeks, and celery. Lower the heat and sauté for approximately 4 to 5 minutes, stirring occasionally.
- 3
Stir in the tomato paste and allow it to cook for 2 minutes, continuing to stir.
- 4
Pour in the broth, along with the bay leaf and lentils, then bring the mixture to a rolling boil.
- 5
Lower the heat, place a lid on the pot, and let it simmer until the lentils are halfway cooked, which should take about 20 minutes.
- 6
Introduce the butternut squash and continue cooking until it is tender, roughly an additional 15 minutes. Remove the bay leaf, then season with salt and pepper to suit your taste.
- 7
Finally, add the kale and let it cook for another 7 minutes until the kale is tender.
Nutrition Information
Notes & Tips
- 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.