Butternut Squash Lentil Soup
Because of the butternut squash, lentils, kale, and leeks, this soup is both soothing and nutrient-dense.
Yield: 6
Materials
- 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.