Spring is officially here! All the colorful flowers and trees are starting to bloom in California and I’m looking forward to enjoying the beauty of the season. I decided to share a hearty soup recipe before I make the switch to lighter fare since it’s still cold in many parts of the world.
My Kale, Lentil, and Butternut Squash Soup is a delicious soup that combines some of my favorite vegetables which nourish and energize your body. I eat soups every week and never tire of them. Soups are so easy to make and they are fantastic for a satisfying lunch or simple dinner.
Growing up I always loved my mom’s homemade soups. My favorite soups were cream of mushroom, tomato basil, kale potato, chicken rice, and seafood chowder. These soups were so delectable and I really enjoyed eating them.
If you’re a big fan of one pot meals, you should really like this vibrant soup. Butternut squash, carrots, garlic, and white onions are sautéed and slowly simmered with kale, lentils, and gelatin-rich chicken stock for a sensational soup that comforts and warms you.
The root vegetables add a wonderful sweetness to this soup which balances out the earthiness of the kale and lentils. Add a leafy green salad and you have a nutrient-rich dinner that is truly satisfying! I used homemade chicken stock in this recipe but feel free to substitute vegetable stock if you want to make a vegan version of the recipe.
Red lentils provide body and texture to this soup along with protein and both soluble and insoluble fiber. Lentils contain excellent amounts of magnesium, folate, iron, manganese, potassium, copper, molybdenum, and thiamin.
Butternut squash is a fabulous winter squash that is so versatile. I like steaming, sautéing, roasting, and braising butternut squash in a variety of different recipes. Butternut squash looks like a big pear with cream-colored skin and beautiful orange flesh. This squash has a tough exterior that can be hard to cut into but the extra effort is worth it to get the sweet goodness that lies inside!
Butternut squash is rich in vitamin A, vitamin C, B vitamins, vitamin K, manganese, potassium, and fiber. This squash also contains large amounts of the carotenoids including beta-carotene, alpha-carotene, lutein, beta-cryptoxanthin, and zeaxanthin.
Kale and I have been having a passionate love affair for many years. I have adored kale’s earthy flavor since I was a little girl. Kale is a superfood with potent anti-inflammatory and cancer fighting nutrients. Kale is rich in vitamin K, vitamin C, vitamin A, calcium, potassium, and fiber. Kale also contains impressive amounts of carotenoids and flavonoids that are powerful antioxidants which protect our bodies from oxidative stress and disease. To find out more about kale’s fantastic health benefits, check out my post.
If you would like to make your own homemade chicken bone broth for my soup recipe try this easy slow cooker bone broth recipe from Our Small Hours.
What’s your favorite soup recipe? Please contribute to the conversation by leaving a comment below.
Share this recipe with family and friends and let’s all get healthy and radiant together!
Join our holistic community by liking my Facebook page, following me on Twitter, pinning with me on Pinterest, and joining me on Instagram to get all the latest healthy recipes, health tips, event notifications, and helpful information on increasing your energy, strength, and immunity with healing whole foods, essential oils, and holistic lifestyle solutions.
Kale, Lentil, and Butternut Squash Soup
Gluten-Free, Grain-Free, Sugar-Free, Vegetarian, Paleo Friendly
2 tablespoons organic unsalted butter or virgin coconut oil
1 small diced white onion
1 diced organic celery rib
2 cups peeled butternut squash—cut into 1-inch cubes
2 large organic carrots—sliced into ½-inch cubes
Unrefined sea salt—to taste
3 cloves minced garlic
⅛ teaspoon cayenne pepper
1 bay leaf
¾ cup red lentils—rinsed and drained (leave out lentils for a paleo version)
8 cups organic chicken bone broth or organic vegetable stock
½ teaspoon fresh ground black pepper
3 cups shredded organic curly kale leaves
1 small avocado—cut into small cubes (optional)
1. Melt butter or coconut oil over medium heat in a large pot with a lid. Add onions, celery, butternut squash cubes, and carrots and sprinkle with one teaspoon of sea salt.
2. Sauté vegetables for 4-5 minutes until they start to get soft. Add garlic during the last minute of cooking the vegetables.
3. After cooking vegetables, add cayenne pepper, bay leaf, lentils if using, stock, and black pepper to the pot, stirring to combine.
4. Reduce heat to medium-low, and cover pot with the lid. Cook soup for 20-25 minutes until vegetables are tender and lentils are cooked. Add kale during the last 10 minutes of cooking the soup. Season the soup to taste with sea salt and serve hot topped with the avocado cubes if using.
Shared on Fat Tuesday