google85311b15c81f76f6.html Lentil Winter Squash Soup - Push-Ups For Peanut Butter google85311b15c81f76f6.html
Lentil Winter Squash Soup

Lentil Winter Squash Soup

So I’ve been working on uping my cooking game lately. I’ve never really been “bad” at cooking, but I’m far from the best. I can follow a recipe pretty spot on usually but when I start coming up with my own recipes it may take me a time or two to really get it right. This week was the exception to that rule. I am so stoked about how my Lentil Winter Squash Soup turned out. If you read my January Meal Plan a few weeks ago, I had put on there one day where we were going to have veggie soup. Well I honestly just wasn’t feeling the veggie soup and had some stuff in my fridge I needed to use up so this Lentil Winter Squash Soup was born!

Lentil Winter Squash Soup

Lentil Winter Squash Soup

So one of my favorite things about this soup is that it incorporates several different veggies that are in season in January. Winter has a ton of super yummy options! This soup uses kale, potatoes, and butternut squash (my son’s favorite on days where you can convince him to eat something besides cheese).

One thing I learned the hard way when I made this recipe is that it makes A LOT! I mean A LOT! Additionally, unless coerced my husband has a strong disdain for leftovers. This means I ate this soup for lunch and dinner (plus a few breakfasts) for a week. If your family isn’t super enthusiastic about leftovers I would highly suggest making half a recipe. Another option would be to freeze part of this after you make it. My grandma used to freeze her vegetable soup all the time and it was just as good once thawed. I bet this soup would freeze well too.

My husband was somewhat sad that there wasn’t any meat in this recipe. I think it would be really yummy with some cubed ham added if you like.

Over all I am super happy with how it turned out, plus it’s super healthy!

Lentil Winter Squash Soup

Ingredients

  • 2 Tablespoons Olive Oil
  • 1/2 White Onion
  • 3 Cloves Garlic
  • 1 lb dry lentils
  • 3 red potatoes, cubed
  • 1 butternut squash, peeled and cubed
  • 4 cups vegetable broth
  • 4 cups water
  • 5 cups chopped kale
  • salt and pepper to taste

Instructions

  1. heat olive oil in a large pot.
  2. mince garlic and chop onion and add to olive oil. simmer until garlic is fragrant and onion is transparent (2-3 mins) Be sure to watch that it does not burn.
  3. Add water, vegetable broth, lentils, potatoes, salt and pepper (about a tsp of salt and pepper)
  4. Boil for 30 minutes, stirring occasionally.
  5. Add kale and simmer for an additional 5 minutes.
  6. Serve.

 

Follow me to see new content!

Leave a Reply

Your email address will not be published. Required fields are marked *