Butternut Squash & Lentil Soup

Yum. Soup. Lental Soup using Herbs de Province. Delicious. 

 Lentil Soup @rachelsclevercreations

1 cup butternut squash (peeled and cubed)
1 cup carrots (peeled and sliced)
1 cup celery (chopped)
1 onion (chopped)
3 cloves garlic (minced)
5 cups vegetable or chicken broth
2 teaspoons herbs de provence
1 teaspoon salt (more to taste)
1 cup lentils
1 bag frozen kale (or 3 cups fresh, cleaned and chopped)
1/2 cup parsley (chopped)
1 spring fresh Rosemary chopped
1 tablespoon lemon juice

Place first 8 ingredients in a stockpot. Cover and bring to a simmer for 20 minutes. Add lentils and kale. Cover and simmer for an additional 20 minutes until lentils are cooked. Stir in parsley, rosemarry and lemon juice. Let simmer about 5 more minutes. Serve. *You can use sweet potatoes in place of the butternut squash. I didn't have any so used what I had on hand. Butternut squash gives this a sweet flavor. My husband absolutely loved this soup.