Vegan Butternut Squash, Lentil and Kale Soup
This wholesome and heart-healthy Vegan Butternut Squash, Lentil and Kale Soup is delicious and made with nutritious ingredients.
Who doesn’t love soup? It’s warm, comforting, full of sensational flavors, incredibly easy to make (and digest) and usually requires just one pot. This Vegan Butternut Squash, Lentil and Kale Soup is such a hearty meal, made with superfood vegetables and it is perfect for the fall or winter season. I can’t get enough butternut squash this time of year!
This morning I headed to the last farmers market of the season (sad face). They had a pet halloween contest which was just adorable. The contest winner was a dachshund dog that was dressed up as a mailman. It was hilariously cute. As expected, there was an abundance of beautiful vegetables: butternut squash, kale, carrots, onions – essentially everything you need for this soup.
I love this soup for many reasons: it’s incredibly wholesome and loaded with superfoods, vitamins and protein, but mainly because it is extremely cozy and full of earthy flavors. Healthy, hearty and delicious – what more could you want in a soup? On most evenings during the autumn and winter months you can find me cozied up on the couch with a big bowl of this soup watching the infamous Seinfeld soup episode (if you know you know).
Ingredients – Vegan Butternut Squash, Lentil and Kale Soup
• Olive Oil
• Yellow Onion
• Carrots
• Celery
• Garlic
• Butternut Squash – I usually use pre-cut and peeled butternut squash as it’s easiest to work with. All you have to do it measure and pour it into the pot! If you use a whole butternut squash, I recommend microwaving it for a few minutes in order to soften it so you can peel and cut it with ease.
• Dried Brown Lentils – these have a more earthy taste which works perfect in this soup.
• Vegetable Broth
• Kale – one of the most nutrient-dense foods, Kale is an underated superfood loaded with fiber, vitamin K, and omega-3 fatty acids. I usually use either curly kale or tuscan kale, both work great. Additionally, you can easily substitute kale for spinach.
To make this soup I used my Le Creuset Dutch Oven. It is by far my most used kitchen item. It’s just perfect! It hardly ever burns, cooks everything extremely evenly, and you can really tell the difference when cooking with it as opposed to cooking with other pots.
I hope you love it just as much as I do! For more cozy soup recipes, check out my Chickpea Noodle Soup, and if you went a bit crazy at the grocery store or farmers market with the in-season butternut squash, try my Vegan Butternut Squash Soup recipe, it’s a favorite in my home!
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Vegan Butternut Squash, Lentil and Kale Soup
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 carrots, chopped
- 2 stalks of celery, chopped
- 2 garlic cloves, minced
- 1 teaspoon salt, plus more as needed
- ½ teaspoon black pepper
- ¾ teaspoon dried oregano
- ½ teaspoon dried thyme
- 4 cups butternut squash cubes, 1 inch
- ¾ cup brown lentils, rinsed and drained
- 5 cups vegetable broth
- 4 cups water
- 4 cups kale, I use curly kale or tuscan kale (can substitute spinach)
Instructions
- Add olive oil, onions, carrots and celery to a dutch oven or large pot and place over medium heat. Sauté for 5-7 minutes.
- Add the garlic, salt, pepper, dried oregano and dried thyme to the pot and sauté for another 1-2 minutes.
- Add the butternut squash, brown lentils, vegetable broth and water to the pot. Bring to a boil, then simmer over medium-low heat for 20-25 minutes, until the lentils and vegetables are tender.
- Stir in the kale and heat through for another 5 minutes. Taste and adjust for seasonings. Serve!
