Lentil, Potato, & Butternut Squash Soup

I'm tired. Just like everyone else. And when that happens, I just want comfort food that's easy to make and have enjoyable leftovers so for me, that's food that gets better the longer it sits - soup!

I wanted to make some food that would be comforting but light and I saw the Pinch of Yum Detox Lentil Soup as I was scrolling IG. I have a multi-cooker with a slow cook function, I just prefer not to use it and would rather let something sit on the stove, and since I am still working from home, I have the luxury to use the stove. Lentils are also so delicious and high in protein and fiber, so I can eat a bowl of it and feel full.

Hearty Lentil and Butternut Squash Soup
The recipe is adapted from Pinch of Yum's The Best Detox Crockpot Lentil Soup
Ingredients
2 cups of butternut squash, peeled and cut into 1" cubes
2 cups carrots, quartered and sliced
2 cups russet potatoes, peeled and cut into 1" cubes
2 cups sliced celery
2 cups sliced shallots
6 cloves garlic, minced
1 cup dry green lentils
3/4 cup dry split peas
1 tbsp salt
1 tbsp cracked pepper
2 tbsp herbs de Provence
10 cups chicken or vegetable stock
3-4 cups chopped kale
1/2 cup chopped flat leaf parsley
juice of one lemon

Toppings
shaved parmesan
crusty bread
fresh cracked black pepper

Instructions
In a large (6 qt+) stock pot, add all soup ingredients except kale, parsley, and lemon juice, and heat until simmering. Cover, and cook for ~2 hours or until lentils and peas are soft. Remove from heat and with an immersion blender, blend until smooth. You could also blend in a blender or food processor in small batches. Stir in your kale and parsley, stirring until the kale is wilted. Serve and top with shaved parmesan, cracked pepper, and crusty bread.

Happy Eating!
Kelly