Kale Squash Lentil Curry Soup

22 Oct


This is an immensely tasty and complex soup for how simple it is to prepare. The combination of corn, squash, winter greens, and tomatoes is a perfect autumnal treat. The mix of spicy curry and sweet squash is irresistible. Red lentils are a good choice here because they cook quickly and add a protein and nutrient-rich punch.

Chicken Stock
2 onions, finely chopped
Lots of ginger, finely minced
1 butternut squash, chopped
2 stalks of kale, stems removed, and leaves chopped
3 ears of corn, kernels removed
4 tomatoes, canned is okay, fresh is better
Curry powder

Stir fry onions and ginger.

Once caramelized, add chicken stock and bring to a boil.

Add squash and lentils and bring the soup to a simmer.

Once squash is tender, add crushed tomatoes, kale and corn and cook for 5-10 minutes or until kale is almost cooked.

Season with curry powder, cayenne, and salt. Stir for a few more minutes.

Serve warm with parsley. For cheese lovers out there, some shredded cheese is delicious on top.



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