Butternut Squash Lentil Soup | NDSU Agriculture

Ingredients

• 3 garlic cloves, minced
• 3 carrots
• 1 large yellow onion, diced
• 1 leek
• 1 medium butternut squash
• 1 bunch kale
• 2 tablespoons olive oil
• 1 teaspoon salt
• 8 cups vegetable stock
• 1 ½ cups lentils
• 1 teaspoon dried thyme
• 1 teaspoon oregano
• 1 tablespoon lemon juice