Butternut Squash + Green Lentil Soup
This Butternut Squash Green Lentil Soup hits the mark for a budget-friendly, whole food, nutrient-packed meal that tastes delicious and will warm you right up.
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!
Nutrition
Calories: 271kcal, Carbohydrates: 44g, Protein: 14g, Fat: 5g, Saturated Fat: 1g, Sodium: 951mg, Potassium: 84mg, Fiber: 17g, Sugar: 6g
Nutrition information is automatically calculated, so should only be used as an approximation.
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