Directions

Ingredients

Crockpot Butternut Squash and Lentil Soup

Directions:

Place all ingredients in the crockpot, cover, and cook on high for 5-6 hours or low for 7-8 hours.

Before serving, use an immersion blender and give it a quick whirl along the edges to cream about half of the soup, then stir to combine. Or, you can scoop out half of the soup, place it in a high-speed blender, and blend until smooth (being very careful as you blend the hot soup), then return that to the pot

Stir in kale leaves and lemon juice (or vinegar), then turn off the heat and allow to sit for 10 mins for flavors to combine. Taste the soup and add salt and pepper to taste. Top with a drizzle of olive oil and a sprinkle of fresh chopped herbs if desired. Enjoy!

STIR-IN IDEAS/OPTIONS:

  • Chopped leftover chicken, turkey, or ham make great additions to this soup
  • Bacon sprinkled on top can add additional protein and flavor
  • Additional veggies that are delicious stirred into this soup are red bell peppers, button mushrooms, leeks, kale, and/or spinach, boiled baby potatoes, as well as other fresh herbs such as fresh chopped rosemary, sage, or thyme
  • To transform any leftovers into a different flavor profile the following day, consider adding curry paste or powder, a bit of coconut cream, thawed frozen peas, and a protein of choice for an Indian flavor.

‍

Crockpot Butternut Squash and Lentil Soup

  • 2 cups butternut squash, peeled and cubed (can substitute frozen cubes if desired, just reduce liquid added by 1 cup)
  • 1 cup mixed lentils of choice (I use ½ cup French Green lentils and ½ cup red split lentils)
  • 1 cup carrots, peeled and sliced (approx 2 medium carrots)
  • 1 cup celery sliced (approx 2 stalks)
  • ½ white or yellow onion, diced (approx ¾ cup)
  • 3 cloves garlic, minced
  • 1 teaspoon ground sage
  • 1 teaspoon dried thyme leaves
  • 1 teaspoon crushed dried rosemary
  • 6 cups chicken bone broth or vegetable broth (if using frozen butternut squash, reduce to 5 cups)
  • Salt and pepper to taste
  • 1 leaf dried Kombu for added nutrition (optional)
  • 2-3 cups Lacinato Kale leaves, torn into bite-sized pieces
  • Juice of 1 lemon or 1 TBSP apple cider vinegar
  • Olive oil
  • Fresh herbs for garnish (optional)

Directions

Ingredients

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Crockpot Butternut Squash and Lentil Soup

Warm and hearty but not too heavy, this protein-rich soup is super easy to make and good to the last drop!

By

Anne Watson

April 1, 2022

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Low hassle, high nutrition

Fierce Food: Easy

Fierce Food: Easy

50/50 mixes of powerful veggies and starchy favorites

Fierce Food: Balance

Fierce Food: Balance

Maximize nutrients, minimize sugar and starch

Fierce Food: Power

Fierce Food: Power

5-8 Hours

4-6 Servings

Ingredients

  • 2 cups butternut squash, peeled and cubed (can substitute frozen cubes if desired, just reduce liquid added by 1 cup)
  • 1 cup mixed lentils of choice (I use ½ cup French Green lentils and ½ cup red split lentils)
  • 1 cup carrots, peeled and sliced (approx 2 medium carrots)
  • 1 cup celery sliced (approx 2 stalks)
  • ½ white or yellow onion, diced (approx ¾ cup)
  • 3 cloves garlic, minced
  • 1 teaspoon ground sage
  • 1 teaspoon dried thyme leaves
  • 1 teaspoon crushed dried rosemary
  • 6 cups chicken bone broth or vegetable broth (if using frozen butternut squash, reduce to 5 cups)
  • Salt and pepper to taste
  • 1 leaf dried Kombu for added nutrition (optional)
  • 2-3 cups Lacinato Kale leaves, torn into bite-sized pieces
  • Juice of 1 lemon or 1 TBSP apple cider vinegar
  • Olive oil
  • Fresh herbs for garnish (optional)
  • 2 cups butternut squash, peeled and cubed (can substitute frozen cubes if desired, just reduce liquid added by 1 cup)
  • 1 cup mixed lentils of choice (I use ½ cup French Green lentils and ½ cup red split lentils)
  • 1 cup carrots, peeled and sliced (approx 2 medium carrots)
  • 1 cup celery sliced (approx 2 stalks)
  • ½ white or yellow onion, diced (approx ¾ cup)
  • 3 cloves garlic, minced
  • 1 teaspoon ground sage
  • 1 teaspoon dried thyme leaves
  • 1 teaspoon crushed dried rosemary
  • 6 cups chicken bone broth or vegetable broth (if using frozen butternut squash, reduce to 5 cups)
  • Salt and pepper to taste
  • 1 leaf dried Kombu for added nutrition (optional)
  • 2-3 cups Lacinato Kale leaves, torn into bite-sized pieces
  • Juice of 1 lemon or 1 TBSP apple cider vinegar
  • Olive oil
  • Fresh herbs for garnish (optional)
  • 2 cups butternut squash, peeled and cubed (can substitute frozen cubes if desired, just reduce liquid added by 1 cup)
  • 1 cup mixed lentils of choice (I use ½ cup French Green lentils and ½ cup red split lentils)
  • 1 cup carrots, peeled and sliced (approx 2 medium carrots)
  • 1 cup celery sliced (approx 2 stalks)
  • ½ white or yellow onion, diced (approx ¾ cup)
  • 3 cloves garlic, minced
  • 1 teaspoon ground sage
  • 1 teaspoon dried thyme leaves
  • 1 teaspoon crushed dried rosemary
  • 6 cups chicken bone broth or vegetable broth (if using frozen butternut squash, reduce to 5 cups)
  • Salt and pepper to taste
  • 1 leaf dried Kombu for added nutrition (optional)
  • 2-3 cups Lacinato Kale leaves, torn into bite-sized pieces
  • Juice of 1 lemon or 1 TBSP apple cider vinegar
  • Olive oil
  • Fresh herbs for garnish (optional)

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Reading time:

3 minutes

Directions:

Place all ingredients in the crockpot, cover, and cook on high for 5-6 hours or low for 7-8 hours.

Before serving, use an immersion blender and give it a quick whirl along the edges to cream about half of the soup, then stir to combine. Or, you can scoop out half of the soup, place it in a high-speed blender, and blend until smooth (being very careful as you blend the hot soup), then return that to the pot

Stir in kale leaves and lemon juice (or vinegar), then turn off the heat and allow to sit for 10 mins for flavors to combine. Taste the soup and add salt and pepper to taste. Top with a drizzle of olive oil and a sprinkle of fresh chopped herbs if desired. Enjoy!

STIR-IN IDEAS/OPTIONS:

  • Chopped leftover chicken, turkey, or ham make great additions to this soup
  • Bacon sprinkled on top can add additional protein and flavor
  • Additional veggies that are delicious stirred into this soup are red bell peppers, button mushrooms, leeks, kale, and/or spinach, boiled baby potatoes, as well as other fresh herbs such as fresh chopped rosemary, sage, or thyme
  • To transform any leftovers into a different flavor profile the following day, consider adding curry paste or powder, a bit of coconut cream, thawed frozen peas, and a protein of choice for an Indian flavor.

‍

Directions:

Place all ingredients in the crockpot, cover, and cook on high for 5-6 hours or low for 7-8 hours.

Before serving, use an immersion blender and give it a quick whirl along the edges to cream about half of the soup, then stir to combine. Or, you can scoop out half of the soup, place it in a high-speed blender, and blend until smooth (being very careful as you blend the hot soup), then return that to the pot

Stir in kale leaves and lemon juice (or vinegar), then turn off the heat and allow to sit for 10 mins for flavors to combine. Taste the soup and add salt and pepper to taste. Top with a drizzle of olive oil and a sprinkle of fresh chopped herbs if desired. Enjoy!

STIR-IN IDEAS/OPTIONS:

  • Chopped leftover chicken, turkey, or ham make great additions to this soup
  • Bacon sprinkled on top can add additional protein and flavor
  • Additional veggies that are delicious stirred into this soup are red bell peppers, button mushrooms, leeks, kale, and/or spinach, boiled baby potatoes, as well as other fresh herbs such as fresh chopped rosemary, sage, or thyme
  • To transform any leftovers into a different flavor profile the following day, consider adding curry paste or powder, a bit of coconut cream, thawed frozen peas, and a protein of choice for an Indian flavor.

‍

Directions:

Place all ingredients in the crockpot, cover, and cook on high for 5-6 hours or low for 7-8 hours.

Before serving, use an immersion blender and give it a quick whirl along the edges to cream about half of the soup, then stir to combine. Or, you can scoop out half of the soup, place it in a high-speed blender, and blend until smooth (being very careful as you blend the hot soup), then return that to the pot

Stir in kale leaves and lemon juice (or vinegar), then turn off the heat and allow to sit for 10 mins for flavors to combine. Taste the soup and add salt and pepper to taste. Top with a drizzle of olive oil and a sprinkle of fresh chopped herbs if desired. Enjoy!

STIR-IN IDEAS/OPTIONS:

  • Chopped leftover chicken, turkey, or ham make great additions to this soup
  • Bacon sprinkled on top can add additional protein and flavor
  • Additional veggies that are delicious stirred into this soup are red bell peppers, button mushrooms, leeks, kale, and/or spinach, boiled baby potatoes, as well as other fresh herbs such as fresh chopped rosemary, sage, or thyme
  • To transform any leftovers into a different flavor profile the following day, consider adding curry paste or powder, a bit of coconut cream, thawed frozen peas, and a protein of choice for an Indian flavor.

‍

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