Category: Dinner, Side Dishes
Cuisine: American
Yields:
6 Servings
Difficulty: Easy
Prep Time: 10 Mins
Cook Time:
25 Mins
Total Time:
35 Mins
After a holiday season full of indulging, it’s hard to get back on track when all I’m craving are cookies, holiday feasts, and junk food galore. Here’s a soup that’s comforting, warm, and surprisingly thick and smooth (title of my next R&B album?). It’s packed with butternut squash, lentils, and kale which in my opinion is enough to qualify this as a superfood detox. It’s also got chicken, potatoes, and a dash of fresh shaved parmesan to keep you full because let’s be real, it won’t be productive if you’re hungry in 20 minutes after you’re done eating.
Ingredients
Adjust Servings
Instructions
- In a large stock pot, add olive oil and heat over medium heat. Dice chicken into bite sized pieces and add to pot. Season with salt and pepper. Dice the yellow onion and add to pot with chicken, stirring occasionally.
- While the chicken and onion are cooking, peel and dice the carrots. Add to the pot. Peel and dice the potatoes into bite sized pieces, and add to pot. Cook for 2 - 3 minutes until veggies are slightly soft. Add butternut squash, garlic, herbs de provence, and chicken broth, and bring to a boil. Simmer for 15 minutes.
- Add lentils to soup and stir, cooking for another 4 minutes until lentils are cooked.
- Using a food processor or blender, add approximately 2 cups of soup (excluding chicken pieces) and blend until smooth. Add back to the pot of soup on the stove and mix to incorporate. Add kale and gently simmer until kale is slightly wilted. Top with a generous helping of parmesan and enjoy.
