Butternut Squash, Kale, and Lentil SoupRETURN TO RECIPES
Looking for a winter soup that satisfies? Look no further! Hearty lentils pair with creamy butternut squash in this heart-warming soup worthy of adding to any weeknight rotation. And, because lentils don't need any pre-soaking, this soup comes together in a snap. Serve with hearty buttered bread for a truly delicious meal!
- In a large Dutch oven, warm the olive oil over medium heat. Add the chopped onion and celery. Cook, stirring often, until the onion is translucent, about 5-7 minutes.
- Add the garlic, and cook for another minute. Add the butternut squash, lentils, cumin, turmeric, cayenne, thyme, salt, pepper, bay leaves, diced tomatoes, and vegetable broth. Increase the heat to high and bring the soup to a boil.
- Once boiling, reduce the heat to low, cover, and simmer for 25-30 minutes until the butternut squash is tender and the lentils are fully cooked.
- Remove the bay leaves. Add the red wine vinegar and kale and stir, cooking until the greens have softened, about 2 minutes. Remove from heat.
- Garnish with Parmesan cheese and additional salt and pepper to taste. Serve with bread and butter on the side if desired.
- 3 tablespoons olive oil
- 1 yellow onion, chopped
- 2 stalks celery, chopped
- 5 garlic cloves, minced
- 1 butternut squash, peeled and diced into 1" cubes
- 1-1/2 cups green lentils
- 1/2 teaspoon cumin
- 1/2 teaspoon turmeric
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon dried thyme
- 1 teaspoon Kosher salt
- 1/2 teaspoon black pepper
- 2 bay leaves
- 14.5 oz canned, diced tomatoes
- 8 cups vegetable broth
- 2 teaspoons red wine vinegar
- 1 cup fresh Italian kale, ribs removed and torn into pieces
- Parmesan cheese (optional, for garnish)