Lentil and butternut squash soup by Geneviève O’Gleman
Lentil and butternut squash soup

Preparation time 15 minutes

Total time: 1 hour

Ingredients

  1. 1 small Butternut squash
  2. 1 Carrot
  3. 1 Celery stalk
  4. 2 Garlic cloves
  5. 15 ml (1 tbsp.) Olive oil
  6. 7.5 ml (1/2 tbsp.) Smoked paprika
  7. 2.5 ml (1/2 tsp.) Ground cinnamon
  8. 2.5 ml (1/2 tsp.) Ground cumin
  9. 2 L (8 cups) No-salt-added vegetable broth
  10. 2.5 ml (1/2 tsp.) Salt
  11. 250 ml (1 cup) Dried green lentils
  12. 750 ml (3 cups) Kale
  13. 30 ml (2 tbsp.) Cider vinegar

Directions

By Geneviève O’Gleman, nutritionist, savourer.ca

Photo credit: Maude Chauvin

  1. Peel the squash and cut it in half. Spoon out the seeds. Cut the squash into cubes. Chop the carrot and celery. Finely chop the garlic.

  2. In a large pot, heat oil over medium-high heat. Add the squash, carrot, celery, and garlic. Cook 5 minutes, stirring occasionally.

  3. Add the paprika, cinnamon, and cumin. Cook 1 minute, stirring constantly.

  4. Add the broth and salt. Bring to a boil over high heat.

  5. Rinse and strain the lentils. Add to pot and reduce to medium heat. Let simmer uncovered 25 to 30 minutes, or until lentils are tender.

  6. Meanwhile, finely chop the kale.

  7. Transfer 750 ml (3 cups) of the soup to your blender. Purée until smooth, then return to pot.

  8. Add the kale and cider vinegar. Mix well and serve.

Keeps up to 4 days in the fridge and 3 months in the freezer.

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