Butternut Squash, Lentil & Leek Soup

Yields about 4 servings.


  • 1/2 butternut squash, peeled and cubed
  • 1/2 lb brown lentils
  • 1 leek
  • 1 lb container chicken stock
  • 1 tbsp extra virgin olive oil


Chop up the leek, cutting lengthwise then crosswise, disposing of the dark green ends and the bulb. Clean very carefully by running through a strainer and rinsing in a bowl of water, making sure that all dirt is removed.

Coat the bottom of a pot with olive oil (about 1 tbsp). Cook the leeks on medium heat until they start to soften.

Peel and cube half of a butternut squash (or buy a package of pre-cut squash). Add the squash, lentils, salt and pepper to the pot, pour in chicken stock, cover, and let come to a boil. Remove the lid and let simmer until the squash is tender and the lentils are cooked, about 30-40 minutes.


One thought on “Butternut Squash, Lentil & Leek Soup

  1. Pingback: Butternut Squash, Lentil & Leek Soup | Weekend Tea

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