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Butternut Squash + Green Lentil Soup

Servings: 6

Ingredients

  • 2 Tbsps avocado oil or olive oil
  • 2 yellow onions diced
  • 4 fresh garlic cloves chopped
  • 3 cups cubed fresh butternut squash
  • 10 oz dried green lentils
  • 6 cups stock or broth
  • 2 cups chopped fresh kale
  • 1 fresh lemon juice, and zest of
  • plain coconut yogurt or Greek yogurt to serve
  • chili flakes to taste

Instructions

  • In a large Dutch oven or stock pot, heat the oil over medium heat.
  • Saute the onions until softened, around 4 minutes. Stir in the garlic and butternut squash, then continue to cook for a minute longer, until the garlic releases its flavor.
  • Add in your dried lentils and pour in the stock then bring the soup to a boil, then reduce to a gentle simmer.
  • Simmer, covered, for 20-25 minutes, or until the lentils are tender and the soup has thickened a bit.
  • Add the chopped kale, lemon zest, and lemon juice then stir to combine.
  • Taste test and add a pinch of sea salt if desired.
  • Serve warm with yogurt if desired and a pinch of chili flakes.
  • Enjoy!