Butternut, Kale and Lentil Soup
I’m getting through these cold winters days one pot of soup at a time. I like to make big batches of soup and freeze the extra for another day. It makes the effort so worthwhile and a snow day feel a lot better. I freeze soup in wide-mouth jars (leaving space at the top for expansion when it freezes). Note: the soup must be complete cooled before freezing.
For this soup things got started with a bag of frozen butternut squash. This Butternut, Kale and Lentil Soup is a hearty and healthy comforting vegan soup with lots of flavour.
My secret spice weapon in this soup is a spoonful of Thai red curry paste which adds a gentle heat and a delicious complexity.
Butternut, Kale and Lentil Soup
Ingredients
- 2 tbsp avocado oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 3 cups butternut squash
- 2 carrots peeled and diced
- 1 tsp Thai red curry paste
- 1 tsp smoked paprika
- 1 tsp dried Italian herbs
- 2 cups diced tomatoes
- 4 cups low sodium vegetable broth
- 2 cups water
- 1 cup red lentils rinsed
- 3 cups kale chopped
- 1 tsp sea salt
- Freshly ground black pepper to taste
Instructions
- Heat oil in a large Dutch oven and sauté the onions over medium heat until soft. Add garlic and cook until fragrant.
- Add butternut squash and carrots and stir well; cook for 5 minutes.
- Add curry paste, paprika and herbs and stir well to coat the veggies; and cook for a few minutes.
- Add tomatoes and pour in the vegetable broth and water, while scraping up any browned bits on the bottom with a wooden spoon.
- Bring to a boil over high heat, then reduce the heat to a gentle simmer. Cook for 20 minutes.
- Drain the lentils and add to the pot and cook for another 15 minutes.
- Season with salt and pepper.
- Finally add the kale, stir well and turn off the heat. Allow to sit until the kale has softened and soup has thickened.
I hope you enjoy this recipe!
Be sure to leave a comment below if you try it.
Posted in Soup & Salad
Love this soup! So hearty and delicious. I did half butternut squash and half sweet potato which worked well too!
So happy you love this soup. I’m sure it was delicious with half butternut and half sweet potato.
Thanks!
I made this to ight and it’s a hit with family. I used Delicata Squash. Unfortunately, I forgot curry paste and was out of curry. I added lemon for brightness and a lovely thick crusty bread for dipping. It’s s o good.
Just made this soup and shared with a friend – delicious! I like a little kick in my food and wondered if the red curry paste would be enough. It was perfect! Crumbled some crispy pita chips on top for crunch – perfect! I wouldn’t change a thing. Discovered your Samosa Soup recipe and will try that next!
Hi Janice,
I’m so happy you tried it. It’s one of my favourites! I do love the flavour that the red curry paste brings. I can’t wait to hear what you think of the samosa soup. I just made some over the weekend and it was delish!
Thanks so much for your feedback.