LENTIL SOUP WITH BUTTERNUT SQUASH

Ingredients

• 2 cups butternut squash
• 2 cups carrots, peeled and sliced
• 2 cups potatoes, chopped
• 2 cups celery, chopped
• 1 cup green lentils, rinsed
• 3/4 split peas (or more lentils)
• 1 onion, chopped
• 5 cloves garlic, minced
• 8 cups chicken broth
• 2 teaspoons herbs de provence
• 1 teaspoon salt

Add at the end

• 2-3 cups kale, stems removed and chopped
• 1 cup parsley, finely chopped
• 1/2 cup olive oil
• swish of sherry, red wine viengar or lemon juice

Instructions

1. Place all ingredients in a large soup pot.  Bring to a boil.  Simmer for 1-2 hours until potatoes are cooked through.  Can also use a crock pot.  Cover and cook on high for 5-6 hours.
2. Place about 4 cups of cooked soup in a blender with the olive oil.  Pulse gently until semi-smooth.  Add back to the pot and stir to combine.
3. Stir in the kale and parsley.  Turn the heat off and let sit for a little while to meld flavors.
4. Season to taste and add sherry, red wine vinegar or lemon juice.
5. Serve and top with parsley and freshly grated parmesan cheese.

By KathyMillerTime
Adapted from Pinch of Yum