Butternut Squash Soup with Leeks, Kale, and Lentils

April 6, 2009

I’ve had a bunch of kale and squash in my freezer for weeks, and I decided to make use of it yesterday. This is what I made.


3 leeks, washed, trimmed, and chopped

2 carrots, peeled and chopped

3 stalks of celery, washed and chopped

small bunch of parsley, chopped

1-2 bay leaves

pinch of salt

half a butternut squash, cut into half inch cubes

colander full of kale, chopped

1 cup of lentils

1. Make the stock: Put the green parts of the leeks, the carrots, the celery, the bayleaf, the parsley and a little salt in a big pot. Add about eight cups of water, bring to a boil, and then lower the heat. Let the veggies simmer for about half an hour, taste for salt (if it’s too salty, add more water and simmer a little longer; if it’s not salty enough, add more salt), then strain the stock. (I put a colander in another big pot, pour everything in, then lift out the colander and discard all the boiled-to-death veggies).

2. Saute the white parts of the leeks in a little olive oil.

3. Put the leeks, squash, and lentils into the pot with the stock, bring it to a boil, then turn down the heat.

4. Once the squash is soft and the lentils are almost done (about 20 minutes), add the kale.

5. Keep cooking until the kale is done (about 10 minutes), then taste for salt. Add more water if you like – the water in the soup will evaporate while everything’s cooking, so you may need to add a cup or two of water once in a while. Alternatively, you can just let everything cook down into a stew and it will still taste good.

Update: my grandmother just called to say that she made this with a little vinegar and salt and pepper for extra flavor, and a little brown sugar for the butternut squash.


Breakfast at J’s: The Video

January 14, 2009

Recipes after the jump.

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