Butternut Squash Lentil Soup

Butternut Squash Lentil Soup

Butternut Squash Lentil Soup

This nutritious and flavorful butternut squash lentil soup is likely to become a fall favorite. Because of the butternut squash, lentils, kale, and leeks, this soup is both soothing and nutrient-dense.

Butternut Squash Lentil Soup

Butternut Squash Lentil Soup

This vegetarian butternut squash lentil soup is like a bowl of warmth – just what you need on a cold night. This colorful soup, cooked with nutritious ingredients, is tasty. The sautéed leeks provide depth to the soup’s body. For even more soup recipes, try my Beef Lentil Soup, Quinoa Vegetable Soup and Albondigas Soup

This soup is also devoid of dairy, gluten, and is vegan. Everything is done in one pot and freezes well. Lunch is ideal for leftovers.

Butternut Squash Lentil Soup

Do lentils need to be soaked?

No, unlike beans, lentils do not need to be soaked, which saves a significant amount of time.

Is it necessary to peel the butternut squash before boiling it?

Yes, because the skin of butternut squash may be quite rough, it is recommended to remove it before cooking. If you’re short on time, buy peeled and pre-cut butternut squash from the grocer.

How to Freeze Lentil Soup:

This soup with butternut squash, kale, and lentils is ideal for meal prep. It freezes beautifully, so keep it for a night when you don’t have time to prepare. Freeze the soup for up to three months in glass food containers or zip-locked bags put flat in the freezer.

Thaw the soup in the refrigerator overnight before reheating in the microwave or on the stove. If you fail to defrost the frozen soup the night before, you may microwave it in 30-second intervals, stirring in between.

Butternut Squash Lentil Soup Variations:

  • If you like, you can substitute sweet potato for the butternut squash.
  • If you can’t get Lacinato kale, also known as Tuscan kale, feel free to substitute curly kale. You may also substitute any leafy green, such as spinach or Swiss chard, for the kale.

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Recipe Card

Butternut Squash Lentil Soup

Butternut Squash Lentil Soup

Because of the butternut squash, lentils, kale, and leeks, this soup is both soothing and nutrient-dense.
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course dinner, lunch
Cuisine American
Servings 6

Ingredients
  

  • 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

Instructions
 

  • Over medium heat, heat a large saucepan or Dutch oven.
  • When the oil is heated, add the onion, carrots, leeks, and celery, then decrease the heat and simmer for 4 to 5 minutes, stirring occasionally.
  • Cook for 2 minutes, stirring occasionally, after adding the tomato paste.
  • Bring the broth, bay leaf, and lentils to a boil.
  • Reduce the heat to low, cover, and cook for 20 minutes, or until the chicken is halfway cooked.
  • Cook until the butternut is soft, approximately 15 minutes more. Remove the bay leaf and season to taste with salt and pepper.
  • Cook for 7 minutes more, or until the kale is soft.

Notes

Allow the soup to cool before transferring it to a freezer-safe container. Freeze for up to 3 months. Transfer to the refrigerator the night before to reheat on the stove or in the microwave.
Keyword Butternut Squash Lentil Soup

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