Red Lentil Butternut Soup
Author -Yields: 6 servings
Ingredients
- 1 tablespoon olive or coconut oil
- 1 cup white or yellow onion diced
- 1 tablespoon fresh ginger minced
- 2 teaspoons mild curry powder
- 1 teaspoon turmeric
- 1 cup red lentils dry
- 2 pounds butternut squash, peeled and cubed
- 5 cups vegetable broth
- 4 cups kale, stemmed and chopped
- Sea salt and pepper to taste
- 1 batch crispy roasted chickpeas
Instructions
- Heat the oil over medium heat in a large pot. Add the onion and sauté until it's soft and golden (5-8 minutes). Add the ginger, curry, and turmeric, and mix the spices in.
- Add the lentils, butternut squash, and vegetable broth to the pot. Bring to a boil and turn the heat to low. Cover and simmer until the squash pieces are fork tender and the lentils are soft (20 minutes or so).
- Use an immersion blender to puree the soup to a desired consistency (you can make it as textured or smooth as you like). If you don't have an immersion blender, you can transfer the soup to a blender and then return it to the pot. Stir the kale into the warm soup and allow it to soften, about 10 minutes. Taste the soup and adjust salt and pepper to your liking.
- Transfer the soup to bowls and top each portion with toasted chickpeas. Serve.