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

Hearty Lentil Soup with Roasted Butternut Squash, Kale and Bacon

A nourishing and soul warming lentil soup with roasted butternut squash, kale and bacon.  Perfect for chilly fall evenings!
5 from 1 vote
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Course: soups and stews
Cuisine: Nordic, Scandinavian
Keyword: kale soup, lentil soup recipe, roasted butternut squash soup
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4 -6 servings
Calories: 463kcal
Author: Kristi


  • 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


  • Preheat the oven to 400 degrees.  Place cubed squash on a rimmed baking sheet and toss with olive oil.  Season with salt and pepper.  Transfer to the oven and roast until squash is 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.  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.
  • 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.
  • 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.


Calories: 463kcal | Carbohydrates: 71g | Protein: 23g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 148mg | Potassium: 2015mg | Fiber: 21g | Sugar: 11g | Vitamin A: 31400IU | Vitamin C: 135mg | Calcium: 289mg | Iron: 8mg