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Ingredients
2 Cups butternut squash, peeled & cubed
2 Cups carrots, peeled & sliced
2 Cups potatoes, chopped
2 Cups celery, chopped
1 Cup green lentils
3/4 Cup yellow split peas
1 Onion, chopped
5 Garlic cloves, minced
8 - 10 Cups chicken broth
2 Teaspoons herbs de provence
1 Teaspoon salt, more to taste
Add at the end
2 - 3 Cups kale, stems removed, chopped
1 Cup parsley, chopped
1/2 Cup olive oil
Instructions
Place all ingredients in the crockpot. Cover and cook on LOW for 7 to 8 hours or on HIGH for 5 to 6 hours.
Place about 4 cups of soup in a blender with the � cup of olive oil. Pulse gently until semi-smooth and creamy-looking (the oil will form a creamy emulsion with the soup).
Add back to the pot and stir to combine. Stir in the kale and parsley. Turn crockpot off and let soup sit for 1 1/2 hours.
Reheat if desired before serving.