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5 from 4 votes

Butternut Squash, Kale & Lentil Soup with Herbs

Author - Gena Hamshaw


  • 2 tablespoons California olive ranch olive oil (see note)
  • 1 white or yellow onion, diced
  • 2 medium sized carrots, peeled and diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 1 small butternut squash, peeled, seeded, and diced (about 1 lb of squash after preparation)
  • 1 teaspoon dried rosemary
  • 2 teaspoons Simply Organic dried thyme
  • 2 Simply Organic bay leaves
  • 1 cup (dry) Bob’s Red Mill Heritage Lentils (substitute brown or green lentils of choice), picked over
  • 9 teaspoons Rapunzel vegetable broth + 6 cups water (substitute 6 cups vegetable broth of choice)
  • 1 small bunch kale, stems removed, washed, and chopped (about ½ lb after preparation)
  • 2 tablespoons Kal nutritional yeast
  • Sea salt and freshly ground black pepper to taste


  • Heat the oil in a large pot over medium high heat. When the oil is shimmering, add the onion, carrots, and celery. Sauté for 5 minutes, or until the onion is soft and clear. Add the garlic and continue to cook, stirring constantly, for another minute.
  • Add the squash, rosemary, thyme, bay leaves, lentils, and vegetable broth powder and water (or vegetable broth) to the pot. Raise the heat to high and bring to a boil. Reduce the heat to low, cover the pot, and simmer for 30 minutes.
  • Add the kale to the pot, re-cover, and simmer for another 10 minutes. Stir in the nutritional yeast and season the soup to taste with salt and freshly ground black pepper. Feel free to add a splash of water if the soup is thicker than you like. Enjoy.


Soup leftovers will keep in the fridge in an airtight container for up to five days and can be frozen for up to 6 weeks.
In place of the olive oil, you can use 1/3 cup additional vegetable broth for sautéing.