Curried Lentil Butternut Squash Soup.
A creamy and delicious curried lentil soup with butternut squash, kale, and a flavorful coconut milk base. This is a great soup for a winter day!
Ingredients
- 1 onion chopped
- 2 stalks celery chopped
- 1 Tablespoon olive oil
- 1 ½ cups French green lentils regular green lentils or black lentils are okay, picked over and rinsed
- 2 cups diced butternut squash
- 6 cups vegetable broth
- 1 cup curly kale stems removed, leaves torn into small pieces
- 2 ½ teaspoons curry powder
- 1 ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon garlic powder
- ¼ teaspoon onion powder
- 2 teaspoons apple cider vinegar
- 14 ounces full fat coconut milk
Instructions
- Place the onion, celery, and olive oil in a large soup pot. Cook over medium heat until softened, about 5-6 minutes.
- Add the lentils, butternut squash, vegetable broth, curry powder, onion powder, and garlic powder. Bring to a boil, then reduce to a simmer. Simmer for about 30 minutes, or until the lentils are tender.
- Add the canned coconut milk, kale, vinegar, salt, and pepper. Stir well and cook for about 5 more minutes, or until the kale is tender but still bright green.
- Serve immediately with more salt and pepper if desired.
Nutrition
Calories: 363kcalCarbohydrates: 41gProtein: 14gFat: 17gSaturated Fat: 13gSodium: 1454mgPotassium: 878mgFiber: 16gSugar: 5gVitamin A: 6663IUVitamin C: 28mgCalcium: 91mgIron: 6mg
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