So good that it was once requested as a birthday meal.

-2 cups butternut squash (peeled and cubed) (or sub in sweet potato) -2 cups carrots (peeled and sliced) -2 cups potatoes (chopped) -2 cups celery (chopped) -1 cup green lentils -3/4 cup yellow split peas (or sub in more lentils) -1 onion chopped -5 cloves garlic (minced) -8 to 10 vegetable or chicken broth -2 tsp herbs de Provence (mint, fennel, rosemary, thyme, marjoram, savory, tarragon, basil, chervil)(or whatever you have) -1 tsp salt (more to taste) Add at the end: -2-3 cups kale (stems removed, chopped)(our favorite part, adds texture, don't skip!) -1 cup parsley (chopped) -1/2 cup olive oil - rosemary olive oil or other infused herb oil is delicious) -A swish of sherry, red wine vinegar, or lemon juice to add a nice tangy bite

1. Place all of the ingredients into the crockpot.

2. Cover and cook on high for 5-6 hours or low for 7-8 hours.

3. Place about 4 cups of soup into a blender (or separately immersion blend) with the olive oil. Pulse gently until semi-smooth and creamy looking (the oil will form a creamy emulsion with the soup).

4. Add back into the pot and stir to combine.

5. Stir in the kale and parsley. Turn off the heat, let everything chill out for a bit before serving. Season to taste. Add in the sherry, vinegar, and/or lemon now if using)

Note: The taste gets better with time and so does the texture.