Lentil Butternut Squash Soup

• 1 Tablespoon Canola Oil
• 5 Medium Size Bella Mushrooms, Sliced
• 1 Small Onion, Finely Chopped
• 12 ounces, weight Butternut Squash, Peeled, Seeded, And Diced.
• 2-1/2 cups Cooked Brown Lentils
• 2 cups Coconut Milk (Silk Brand Preferred)
• 2 teaspoons Cumin Powder (freshly Ground Is Preferred)
• 2 teaspoons Thyme
• 1 teaspoon Basil
• 1/4 teaspoons Oregano
• 1/4 teaspoons Cayenne Pepper
• 1/2 teaspoons Salt
• 3 cups Shredded Kale
• 1 Tablespoon Finely Chopped Green Onion For Garnishing (optional)

1. Heat oil in a saute pan over high heat then add the mushrooms and onion. Saute until soft. Transfer them into a 4-quart saucepan. Add butternut squash, lentils, coconut milk and all the spices. Bring to a boil over high heat. Turn the heat to low and simmer for 10 minutes. Add kale and simmer for another 5 minutes or until the kale and squash are soft. Garnish with green onion. Serve warm.

canola oil, bella mushrooms, onion, weight butternut, brown lentils, coconut milk, cumin, thyme, basil, ubc, ubc, salt, shredded kale, green onion

Taken from tastykitchen.com/recipes/soups/lentil-butternut-squash-soup/ (may not work)