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Butternut, Kale and Lentil Soup
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5 from 2 votes

Butternut, Kale and Lentil Soup

Course 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.