Hearty Lentil Soup with Roasted Butternut Squash, Kale and Bacon

Close up of a bowl of Hearty Lentil Soup with Roasted Butternut Squash, Kale and Bacon next to a spoon and napkin

5 from 2 reviews

A nourishing and soul warming lentil soup with roasted butternut squash, kale and bacon.  Perfect for chilly fall evenings!



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 of 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


  1. Meanwhile, heat the bacon in a large saucepan or dutch oven over medium heat.  Cook until brown and crisp, about 5 minutes.  Add onion, carrots, garlic and thyme.  Saute until the onion is translucent and the carrots are beginning to soften, about 3 minutes.  Add the lentils and the wine and cook until the wine is almost completely reduced, about 1 minute.  Add tomatoes, bay leaf, chicken broth and water.  Bring to a boil and then reduce to simmer.  Cook until lentils are tender, about 35-40 minutes.

  2. Remove 2 cups of the soup from the pot and transfer it to a blender or food processor.  Blend until smooth and return to the pot.

  3. Add kale and continue to cook until the kale is tender, about 5-10 minutes more.  Gently stir in roasted squash, vinegar and chopped parsley.  Season to taste with salt and pepper.  Serve.


Keywords: lentil, soup, easy, simple, butternut squash, kale, bacon