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Lentil and Butternut Squash Soup with Chard


4 garlic cloves
3 carrots
3 large leeks
1 medium butternut squash
1 bunch rainbow Swiss chard
2 tablespoons olive oil
1 teaspoon kosher salt, divided
8 cups vegetable stock (we used 6 cups broth and 2 water)
1½ cups brown lentils
1 teaspoon dried thyme
1 teaspoon dried oregano
Fresh ground pepper
1 tablespoon white wine (optional)


  1. Mince 4 garlic cloves. Peel and chop 3 carrots into small pieces. Chop off the dark green stems of 3 leeks and the bottom root, then slice them in half length-wise. Place each leek half cut-side down on the cutting board, then chop it into thin slices (resulting in half-moon shapes). Rinse thoroughly in a colander to remove any dirt. Cut the butternut squash in half and scoop out the seeds. Peel the halves with a vegetable peeler, then chop them into small pieces. Wash the chard, remove the stems, and chop the leaves into bite-sized pieces.
  2. In a large pot over medium heat, heat 2 tablespoons olive oil; add the leeks and sauté until softened, about 4 minutes. Add carrots, garlic, and ½ teaspoon kosher salt, and sauté for 3 to 4 minutes until softened.
  3. Add the squash, 8 cups vegetable broth, 1½ cups lentils, 1 teaspoon thyme, 1 teaspoon oregano, and bring to a boil. Reduce heat to low and simmer for 30 to 35 minutes until the lentils are soft. In the last 2 minutes, add the chopped chard and simmer until tender. Taste, then add ½ teaspoon kosher salt and fresh ground pepper to taste. If desired, add a tablespoon of white wine to finish.

Serves: 4 to 6
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