If you’re fond of lentils and butternut squash you’ll absolutely love this! These cold and wintery days ask for a cozy colorful soup full of nutritions and that’s exactly what this crockpot soup is. The texture is a mix of smoothness, creaminess and chunks and the flavor is vibrant with a great balance between sweet and sour. And the best part is: it’s super easy to make but oh so very delicious and, not to forget, super healthy!
Ingredients (8 servings)
- 2 cups butternut squash (peeled and cubed)
- 2 cups carrots (peeled and sliced)
- 2 cups potatoes (chopped)
- 2 cups celery (chopped)
- 1 cup green lentils
- 3/4 cup yellow split peas (or just use more lentils)
- 1 onion (chopped)
- 5 cloves garlic (minced)
- 8-10 cups vegetable (or chicken) broth
- 2 teaspoons herbs de Provence
- 1 teaspoon salt (more to taste)
Add at the end
- 2-3 cups kale (stems removed, chopped)
- 1 cup parsley (chopped)
- 1/2 cup olive oil – rosemary olive oil or other herb infused oil
- A swirl of sherry, red wine vinegar OR lemon juice to add an extra bite
- Place all the ingredients in the crockpot, cover it and cook for 5-6 hours on high or 7-8 hours on low.
- Fill a blender with +- 4 cups of soup with the olive oil. Pulse gently until it looks smooth and creamy. Add back to the pot and stir to combine. Stir in the kale and parsley.
Turn the heat off and let everything rest for a bit before serving so the taste and texture gets even better.
- Scoop the colorful ingredients into a bowl and before serving top it off with a swirl of sherry, red wine vinegar or lemon juice to get a bit of a sourly twist to it.
- If you want to give it a little extra you can add a few snips of parmesan cheese and some crusty fresh bread to it.
Tip: for some variety, replace the butternut squash with sweet potatoes.