Lentil Butternut Squash Soup
Print recipeIngredients
- 2 cups Butternut Squash (Cubed)
- 1 cup Carrots (Sliced)
- 2 cups Sweet Potato (Cubed)
- 1 1/2 cup Celery (Chopped)
- 1 1/2 cup Lentils (Rinsed)
- 1 cup Onion (Chopped)
- 5 cloves Garlic (Minced)
- 5 cups Vegetable Stock (Low-sodium)
- 1 teaspoon Cumim
- 1/4 teaspoon Black Pepper
- 1 teaspoon Kosher Salt
- 2-3 cups Kale (Roughly Chopped)
- 1 tablespoon White Wine Vinegar
Directions
| Step 1 | |
| Place everything, except kale and vinegar, in your slow cooker. Cover and cook on low for 6-7 hours. | |
| Step 2 | |
| Add in the kale and vinegar. Stir to combine. | |
| Step 3 | |
| Serve immediately. | |