Hearty Lentil Butternut Squash Kale Soup

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Why I like this…

Recently, we headed into a cold snap here in Maryland, where we’ve held pretty steady in temperatures below 20 degrees Fahrenheit. When it is cold, I only want something to warm my soul, and I seek hearty soups like this hearty lentil butternut squash soup. So, on an otherwise cold, snowy day, I made this one. What is great about it is that if needed, you can make it, have it for leftovers, or even freeze it for another day.

Why it matters…

This soup would be considered “heart healthy” with 9 grams of fiber per serving, less than 12 grams of fat, less than 500 mg of sodium, and packed with 21 grams of plant-based protein. Because this meal is robust and balanced, this soup can be considered a stand alone meal.

Hearty Lentil Butternut Squash Kale Soup

Recipe by Tina Brockett
0.0 from 0 votes
Servings

6

servings
Prep time

30

minutes
Cooking time

45

minutes
Calories

375

kcal

Ingredients

  • 3 Tbsp 3 extra-virgin olive oil (divided- 2T; 1T)

  • 1.25 lbs 1.25 butternut squash, diced (roughly 2 cups)

  • 1 medium 1 onion, diced

  • 4 4 carrots, chopped

  • 3 3 celery stalks, diced

  • 1.5 cups 1.5 dried green or brown lentils

  • 3 cups 3 kale, roughly chopped and destemmed

  • 4 cloves 4 garlic

  • 2 Tbsp 2 lemon juice

  • 8 cups 8 chicken or vegetable stock

  • 3/4 tsp 3/4 cumin

  • 1/4 tsp 1/4 red pepper flakes

  • 1 1 bay leaf

Directions

  • Take lentils, cover them with water, and soak them (ideally for 4 or more hours). This step is optional but can assist with making the dish more digestible.
  • Preheat oven to 400 degrees and line the baking sheet with parchment.
  • Cut butternut squash into cubes (or buy precut). Toss with one tablespoon of extra-virgin olive oil, season with salt and pepper, and spread over the baking sheet. Put into the oven and cook for 15 minutes.
  • While the butternut squash roasts, take the diced and chopped garlic, carrots, onions, and celery with 2T of extra virgin oil and cook until soft.
  • Turn the butternut squash over with a spatula and cook for another 15 minutes.
  • Add the drained lentils, lemon juice, broth, cumin, red pepper (optional), bay leaf, and broth to the pot. Cover and bring to a simmer for about 25 minutes.
  • Remove the roasted butternut squash cubes from the oven and add to the pot; stir until blended in. Fold in the kale leaves and cook until wilted (5-7 minutes)
  • Serve with additional red pepper flakes or sprinkle with parmesan cheese.

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