Curry Winter Squash and Lentil Soup
By: Shoshanna Levy
Published: Sunday, September 18, 2011 - 7:42am

Ingredients




1 medium onion, chopped
2 celery stalks, chopped
1 tbsp coconut oil
2-3 tbsp curry powder
6 cups free range chicken broth (can use veggie too)
1 can organic coconut milk
1 1/2 cups green lentils, washed
1 small butternut squash--roasted
1 small acorn squash--roasted
1 head of kale or collards torn into bite sized pieces, stems chopped
2 cups purple cabbage, chopped
Himalayan salt and pepper to taste

Preparation

1 In a large soup pot combine first four ingredients (through curry powder) and saute over medium heat. 2 When onions are soft, add the broth, coconut milk, lentils. Simmer, stirring occasionally, for about 30 minutes, adding water if needed to desired consistency. 3 Taste and adjust seasoning. 4 Add kale and squash, cook an additional 10-20 minutes or until lentils and pumpkin are tender. 5 Cook a bit longer for a thicker soup.