Squash, kale and lentil soup

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This soup is like autumn in a bowl, colors and all! I have to admit that squash is not my favorite vegetable, especially if its very soft and mushy. So, I made sure not to overcook it or the other vegetables. That way all the vegetables kept their form and texture.

Squash, kale and lentil soup

Course: Vegeterian


Total time






  • 1 tbsp olive oil

  • 1 tsp dry rosemary

  • 1 yellow onion

  • 1 garlic clove

  • 4 celery stalks

  • 4 carrots

  • 1 can of whole tomatoes

  • 1 small butternut squash

  • 1,8 l vegetable stock

  • Chill to taste

  • 3 dl red lentils

  • 200 gr green kale

  • Salt

  • Pepper

  • Parsley and creme fresh as garnish


  • Finely chop onion and garlic, slice carrots and celery into thicker pieces, cut squash into cubes and roughly chop the caned tomatoes into pieces. Chop parsley and set aside.
  • In a pot with high sides, heat up the olive oil then add onion, garlic, chili, rosemary, celery and carrots. Sweat until they soften a bit.
  • To the softened vegetables add tomatoes, squash, stock, salt and pepper. Bring to boil on a medium heat and cook for around 5 min or until carrots and squash start to get soft.
  • Add the lentils and cook until they are half way cooked, then add the kale and continue cooking until the lentils are cooked through. Lentils I use need 10min of cooking.
  • Serve with some freshly chopped parsley, a few drops of olive oil (Greek of course!), some creme fresh and a slice of bread.

Recipe Video



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