I love this soup because it’s both warming and hearty, yet clean and light.
Lentils and kale add both nutrition and texture to the soup’s velvety base, perfect served aside a salad and a slice of crusty bread.
Turmeric Butternut Squash Soup with Sage Lentils and Kale
- October 5, 2016
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Ingredients
- 1 Tbsp. coconut oil, plus more to finish
- 1 onion, diced
- 3 cloves garlic, diced
- 1-inch ginger, minced (use a little less if you have a low spice tolerance)
- 1 butternut squash, peeled and cubed
- 3/4 Tbsp. Turmeric
- 1/2 Tbsp. cinnamon
- 4 cups water
- 1 apple, chopped
- 1 cup kale, chopped
- 1 cup dried lentils + 2 cups water
- 1 Tbsp. fresh thyme
- 1 Tbsp. fresh sage
- Salt and pepper
Directions
- Step 1
- Heat 1 Tbsp. coconut oil in a large pot over medium-high. Add onion and saute for two minutes. Stir in garlic and ginger and continue to saute until onion is translucent.
- Step 2
- Add squash, turmeric, cinnamon and a nice pinch of salt. Saute for two minutes, or until spices are fragrant. Then add 4 cups of water, cover and bring to a simmer.
- Step 3
- Let soup cook for 15 minutes, then stir in apple. Continue to cook another 15-20 minutes, or until squash is tender.
- Step 4
- Once squash is tender, remove from heat, uncover and let cool for a bit before transferring to a blender.
- Step 5
- Meanwhile, add lentils and water to a medium-sized pot. Cover, and bring to a boil. Reduce heat to a low simmer, add thyme, sage and a big pinch of salt, to season. Keep covered and simmer for 15-20 minutes, or until lentils are tender.
- Step 6
- Once soup has cooled a bit, place in blender and puree until smooth. Adjust salt, as needed.
- Step 7
- Return soup to pan, add kale and return to a simmer. Cook 15 minutes, or until kale is tender.
- Step 8
- Pour soup into three large bowls. Swirl with a drizzle of coconut oil (1/2 – 1 tsp.). Divide the cooked lentils between four bowls, placing a large scoop in each. Serve!
