The Pioneer Woman Tasty Kitchen
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Lentil Butternut Squash Soup

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Level: Easy

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Description

This nutritious soup is a well-balanced meal filled with butternut squash, lentils and kale. Both kids and adults will appreciate this hearty winter soup. A great choice for fueling active minds and bodies.

Ingredients

  • 1 Tablespoon Canola Oil
  • 5  Medium Size Bella Mushrooms, Sliced
  • 1  Small Onion, Finely Chopped
  • 12 ounces, weight Butternut Squash, Peeled, Seeded, And Diced.
  • 2-½ cups Cooked Brown Lentils
  • 2 cups Coconut Milk (Silk Brand Preferred)
  • 2 teaspoons Cumin Powder (freshly Ground Is Preferred)
  • 2 teaspoons Thyme
  • 1 teaspoon Basil
  • ¼ teaspoons Oregano
  • ¼ teaspoons Cayenne Pepper
  • ½ teaspoons Salt
  • 3 cups Shredded Kale
  • 1 Tablespoon Finely Chopped Green Onion For Garnishing (optional)

Preparation

Heat oil in a saute pan over high heat then add the mushrooms and onion. Saute until soft. Transfer them into a 4-quart saucepan. Add butternut squash, lentils, coconut milk and all the spices. Bring to a boil over high heat. Turn the heat to low and simmer for 10 minutes. Add kale and simmer for another 5 minutes or until the kale and squash are soft. Garnish with green onion. Serve warm.

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