This is the soup made for chilly autumn evenings: warm, comforting and deeply satisfying. Hearty Lentil Soup with Roasted Butternut Squash, Kale and Bacon is nourishing, restorative and perfect when you want something soothing after a long day. It’s rich in flavor, simple to prepare and fills the kitchen with a cozy aroma.
The Basics of Lentils
Lentils are legumes and tiny nutritional powerhouses—high in fiber and protein and a good source of B vitamins, iron, potassium, magnesium and zinc. They’re affordable, versatile and satisfying in soups, stews and salads.
Most lentils are sold dried, though you may also find vacuum-packed or canned varieties. Dried lentils cook quickly (generally 20–40 minutes depending on type) and have a superior texture compared with precooked options.
There are several common varieties: brown, green, red, yellow and black. This recipe uses French green lentils (also called lentils du Puy). They’re small, earthy and hold their shape well when cooked. If you can’t find them, brown or regular green lentils make fine substitutes.
Pick Over and Rinse Lentils Prior to Cooking
Always pick over and rinse dried lentils before cooking. Spread them on a white plate and remove any stray debris such as small stones or bits of husk, then rinse briefly in a fine-mesh strainer. This quick step ensures only clean lentils go into your soup.
The Ingredients
This soup combines wholesome, flavorful ingredients:
- Onions
- Garlic
- Carrots
- French green lentils
- Bacon
- Broth
- Fresh thyme
- White wine
- Bay leaf
- Kale
- Roasted butternut squash
- Sherry vinegar
- Chopped fresh parsley
The Method
This soup is straightforward, but a few techniques elevate the final result:
- Begin with bacon. Just three slices add a deep, savory base to the whole pot.
- Cook the lentils until tender. French green lentils usually take 30–40 minutes; taste them to confirm doneness.
- Puree a portion of the soup and return it to the pot. Blending about 2 cups of soup makes the texture creamy and luxurious without using dairy.
- Roast the butternut squash separately. Roasting keeps the squash pieces intact and adds a caramelized sweetness that complements the savory soup.
- Fold in the roasted squash just before serving. Gently stirring it in at the end preserves the texture and retains the roasted flavor.
If you need a little self-care, make a pot of this Hearty Lentil Soup with Roasted Butternut Squash and Bacon. Serve with fresh bread and butter or a simple salad for a comforting autumn meal. The soup reheats beautifully—store it in the refrigerator for a few days or freeze for longer storage.
If you make this recipe, share your thoughts in the comments. For other warming soups to try, explore the recipes on the blog for cozy, seasonal ideas.
Recipe
Hearty Lentil Soup with Roasted Butternut Squash, Kale and Bacon
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Ingredients
- 1 medium butternut squash peeled and cut into ¾ inch cubes
- 2 tablespoons olive oil
- Coarse salt and freshly ground pepper
- 3 slices bacon cut into ¼ inch pieces
- 1 large onion chopped fine
- 2 carrots peeled and chopped medium
- 3 cloves garlic minced
- 1 14.5 ounce can of diced tomatoes drained
- 2 teaspoons chopped fresh thyme
- 1 cup French green lentils picked over and rinsed
- 1 bay leaf
- ½ cup dry white wine
- 4 cups low-sodium chicken broth
- 2 cups water
- 3 ½ cups kale leaves chopped
- 2 teaspoons sherry vinegar
- 3 tablespoons chopped fresh parsley
Instructions
- Preheat the oven to 400°F. Place the cubed squash on a rimmed baking sheet, toss with olive oil, and season with salt and pepper. Roast until tender and beginning to brown, about 35–40 minutes. Set aside.
- Meanwhile, heat the bacon in a large saucepan or Dutch oven over medium heat until brown and crisp, about 5 minutes. Add onion, carrots, garlic and thyme; sauté until the onion is translucent and the carrots begin to soften, about 3 minutes. Stir in the lentils and the wine and cook until the wine is almost reduced, about 1 minute.
- Add the diced tomatoes, bay leaf, chicken broth and water. Bring to a boil, then reduce to a simmer. Cook until the lentils are tender, about 35–40 minutes.
- Remove 2 cups of the soup and puree it in a blender or food processor until smooth. Return the puree to the pot.
- Add the kale and cook until tender, about 5–10 minutes. Gently stir in the roasted squash, sherry vinegar and chopped parsley. Season to taste with salt and pepper and serve.
Notes
Nutrition
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Carbohydrates: 71 g
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Protein: 23 g
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Fat: 11 g
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Fiber: 21 g
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