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