Kale Squash Lentil Curry Soup

22 Oct

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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
Cayenne
Salt
Parsley

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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