Skinnytaste · by Gina Homolka★ 4.9 (48)
Butternut Squash Lentil Soup Recipe
NUTRITION · PER SERVING65M COOK
CAL 5%·PRO 6%
CARBS 19G81% OF CAL
4G FIBER0G ADDED0G INTRINSIC8G OTHER7G TOTAL SUGAR
FAT 2G16% OF CAL
0G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegetable and lentil soup enriched with butternut squash and kale, simmered in vegetable broth. Nutrient-dense and warming, ideal for cool days.
mainamericansoup🫕 dutch ovendairy freegluten freeveganvegetarian
View the full recipe on Skinnytaste →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1/2 tablespoon olive oil
- 1 large onion (diced)
- 1 medium carrot (diced)
- 2 leeks (white part only, cleaned and chopped)
- 1 celery stalk (diced)
- 2 tablespoons tomato paste
- 6 cups vegetable broth
- 1 pound peeled and diced butternut (1/2-inch dice)
- 2 ounces green lentils ((1/3 cup))
- 1 bay leaf
- 1/2 teaspoon kosher salt
- black pepper
- 3 cups packed chopped lacinato kale (stems removed)
At a glance
PER SERVING · TIME 65M
CAL 5%·PRO 6%
CARBS 19G81% OF CAL
4G FIBER0G ADDED0G INTRINSIC8G OTHER7G TOTAL SUGAR
FAT 2G16% OF CAL
0G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 50m
- Sodium
- 831mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 527mg
- Calcium
- 99mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 831MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.