Squash Lentil Soup with Kale

My friend Elizabeth suggested this recipe to me.  Here is my adaptation!  The cinnamon and cloves give it an exotic, fancy flavor.  It might be interesting to try this recipe with a whole different set of spices and see what else it can do!  I loved the creaminess with the lentils and kale, but would be interesting to see how it would taste with some less exotic flavors.


  • Olive oil
  • 1 lb winter squash of your choice (I used butternut)
  • 1 onion, diced
  • 4 garlic cloves, minced
  • 1 1/2 cups green lentils, rinses
  • 6 cups veggie broth, made with the bouillon for only 4 cups (or 4 cups veggie broth + 2 cups water)
  • 1 1/2 tsp cinnamon
  • 1/2 tsp cumin
  • pinch of cayenne
  • pinch of cloves
  • pinch of ground ginger
  • 1 bunch kale, ribs removed, and finely chopped
  • 1/2 can coconut milk
  • 1 Tbsp honey or agave, optional
  • Fresh cilantro, chopped

Preheat oven to 400 degrees.  Cut squash in half and brush with a bit of olive oil.  Roast for 20 – 45 minutes, or until very fork tender.  After cooling a bit, scoop squash into a blender.  Add 1 – 2 cups of veggie broth.  Puree until smooth.

Heat some olive oil in a soup pot.  Saute onion and garlic until soft.  Add lentils, remaining veggie broth, and spices.  Simmer (covered) until lentils are tender (about 45 min).  Add pureed squash, kale, coconut milk and honey.  Simmer (covered) until kale is tender.  Add fresh cilantro and serve.


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