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Butternut Squash Lentil Soup
Photo Credit:
NDSU Extension

Butternut Squash Lentil Soup

Recipe Type

The perfect soup to use your garden vegetables. 



3 garlic cloves, minced

3 carrots

1 large yellow onion, diced

1 leek

1 medium butternut squash

1 bunch kale

2 tablespoons olive oil

1 teaspoon salt

8 cups vegetable stock

1 ½ cups lentils

1 teaspoon dried thyme

1 teaspoon oregano

1 tablespoon lemon juice



Mince the garlic. Peel and chop the carrots into half moons.

Chop the leeks: chop off the dark green stems and the bottom roots, then slice each in half lengthwise. Place each leek half cut-side down on the cutting board, then chop it into thin half-moons. Rinse thoroughly in a colander to remove any dirt.

Chop the butternut squash: Slice off the neck of the squash and peel it with a vegetable peeler. Peel the base. Slice the base in half and scoop out the seeds. Slice the neck into thin rectangles, then into long slices. Turn the slices the other way and dice. Cut the base into thin slices and then dice into small squares. 

Wash and chop the kale: You can also wait to do this step while the soup simmers.

In a large pot over medium heat, heat the olive oil; add the leeks or onions and sauté until softened, about 4 to 5 minutes. Add carrots and garlic and sauté for 3 to 4 minutes until softened.

Add the squash, vegetable broth, lentils, thyme, oregano, and kosher salt, and bring to a boil. Reduce heat and simmer for about 20 minutes until the lentils and butternut squash are soft (taste test a few). In the last few minutes, add the chopped kale and simmer until tender. Add additional salt and pepper to taste. If desired, stir in the lemon juice. 

Dietary and Nutrition


Kale provides a variety of nutrients and fiber and is low in calories. It is an abundant source of vitamins A, C, K. calcium and iron.

Learn More
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