Curry Winter Squash And Lentil Soup

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

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.

onion, celery, coconut oil, curry powder, chicken broth free range, coconut milk, green lentils washed, butternut, acorn, head kale, purple cabbage, salt, pepper

Taken from www.yummly.com/recipe/Curry-Winter-Squash-and-Lentil-Soup-1653457 (may not work)