Southwestern Lentil, Kale, and Butternut Squash Soup

an overhead shot of the lentil soup

5 from 2 reviews

A hearty southwestern lentil soup with kale, mushrooms, and butternut squash.




  1. In a large pot, warm the oil over medium heat. Add the onion and garlic and saute for five minutes.
  2. Add the mushrooms, salt, pepper, smoked paprika, cumin, coriander, and chili powder. Cook for 3 minutes, until the mushrooms have shrunk somewhat.
  3. Add the butternut squash, lentils, and tomato paste. Cook, stirring occasionally, for a couple of minutes more.
  4. Pour the vegetable broth over top of the vegetables and turn up heat to medium-high. Once the soup is boiling, turn down heat to medium loosely cover with the lid. Simmer for 25 minutes, until squash and lentils are tender.
  5. Stir in the kale and cook just until wilted. Remove from heat and add the lime juice. Ladle into bowls and top with fresh cilantro.

Keywords: vegan lentil vegetable soup, lentil squash kale soup recipe, vegan lentil soup recipe, southwestern lentil soup recipe