Butternut Squash, Lentil and Kale Soup  Back to Recipes

Serves 6

  • 1 medium butternut squash
  • 2 cups prepared red lentils (follow directions on package and cook for 3 minutes less than recommended time as they will continue to cook when added to soup mixture)
  • 1 tablespoon unsalted butter at room temperature
  • 2 tablespoons olive oil
  • 1 large white onion, chopped
  • 5 cloves of minced garlic
  • 1 tablespoon fresh thyme
  • 1 tablespoon fresh rosemary
  • 2 tablespoons all-purpose flour
  • 6 cups stock (vegetable or chicken)
  • 12 cups kale, coarsely chopped
  • 1 teaspoon salt
  • 1 teaspoon garlic salt
  • Black pepper, to taste
  • 1 tablespoon brown sugar
  • ½ teaspoon cinnamon


Preheat oven to 400 degrees. Cover baking sheet with foil and spray with nonstick spray.

Cut butternut squash in half lengthwise and scoop out the seeds and fibrous matter. Discard.

Spread the butter over the butternut squash halves. Place the squash halves face down on the baking sheet.

Roast the squash in the preheated oven for 1 hour and 15 minutes, or until a knife easily pierces the squash skin. (Should cut through squash similarly to a baked potato when cooked through.) Set aside to let cool. Once cooled, scoop out the squash from the skin and discard the skins.

In a large pot heat the olive oil and add the chopped onions and garlic. Cook the onions until translucent, being careful not to burn the garlic. Add the fresh herbs to the same pot and simmer for 1 minute. Add the all-purpose flour and stir until dissolves and mixture thickens a little. Add the stock while stirring. Add the squash to the pot and cook for another 7-10 minutes.

Remove pot from heat and use a hand mixer to puree the soup in the pot. Once smooth, put the pot back over medium heat and add the remaining spices and seasonings, kale and lentils. Cook for 10 minutes until kale is softened and serve in bowls with Ecco Domani Pinot Grigio for a Friendsgiving starter!

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