Average: 5 (1 vote)
Active time
10 minutes
Total time
40 minutes
4 servings

1 tablespoon olive oil

1 yellow onion, chopped

2 cloves garlic, minced

1 bunch parsley

4 cups cubed butternut squash

8 cups low-sodium chicken or vegetable stock

1 ½ cups green lentils

1 tablespoon ground black pepper, plus more to taste

3-4 stems of fresh thyme

2 bay leaves

1 (15.5-ounce) can unsalted white beans, such as cannellini, drained and rinsed

Salt to taste

  1. Heat the olive oil in a large pot over medium heat. Add the onions and cook for about 5 minutes. Add the garlic and ¼ cup minced parsley, and a small bit of kosher salt. Cook for 2-3 more minutes.
  2. Add the butternut squash and cook for 2-3 minutes more. Add the chicken stock and lentils, a tablespoon of black pepper, thyme, 5-6 parsley stems, and bay leaves. Let cook for about 30 minutes until lentils and squash are soft.
  3. Add the white beans, salt and pepper to taste, and garnish with parsley leaves. 
  4. Enjoy!

Recipe and photo courtesy of the American Pulse Association


Calories: 440
Total Fat: 6g
Sodium: 330mg
Carbohydrate: 78g
Fiber: 19g
Protein: 24g

Yield: 4 servings

How'd it Taste?

Gary Giovino
This is a delicious and nutritious soup. I added a second can of cannelloni beans because I like it thicker. I have never cooked with fresh thyme before. I assumed that I was supposed to just take the little green leaves off the thyme stems and not put the entire stem into the soup. If so, that could be explained better for novice chefs like me. But overall, I loved it and my wife did as well.

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