The perfect holiday dish that everyone will enjoy. This soup is hearty, plant-based and dairy free. Not only is it creamy and tasty, its nutritious too! 

PREP TIME:  minutes
TOTAL TIME:  minutes

Serves:

INGREDIENTS

  • 1 medium yellow onion (about 2 cups diced)
  • 4 cloves garlic, minced
  • 1 celery rib, chopped (about ½ cup)
  • 2 tsp curry powder
  • 2 tsp cumin
  • 1 28 ounce canned diced tomatoes
  • 1 cup red lentils, uncooked
  • 3 cups cubed butternut squash (any winter squash or sweet potato will work in this recipe)
  • 1 cup coconut milk
  • 4 cups veggie broth
  • 2 cups of chopped kale (or dark leafy green of choice)
    salt and pepper to taste

 

DIRECTIONS

1. In a large soup pot, add ¼ cup of veggie broth and the onion, garlic and celery.

2. Cook over medium high heat for about 10 minutes until softened and fragrant. If the pot dries out add more broth as needed.

3. Add the curry powder and cumin, stir and cook for 2 more minutes.

4. Add the rest of the ingredients except for the greens (lentils, squash, coconut milk, tomatoes, veggie broth) and bring to a simmer. Lightly simmer uncovered for about 20 minutes until the butternut squash and lentils are tender.

5. Scoop out 2 cups of the soup and add to a blender. Puree until smooth and then pour back into the pot.

6. Add the greens and cook for 2-3 more minutes or until the greens soften a bit. Salt and pepper to taste.

Enjoy! This soup can be stored in fridge for up to 5 days and can be frozen as well to enjoy later. Great for batch cooking!

RECIPE AND IMAGE CREDIT: Katherine Wilson- Nutritionist at Integrative Family Medicine in Asheville, NC