Butternut Squash, Carrot & Red lentil soup

Ingredients:

• 3 tbsp of olive oil

• 1 white onion; diced

• 2 carrots; diced

• 4 cloves of garlic; minced

• 1/4 tsp of ground ginger

• 1/2 tsp of turmeric

• 2 tsp of Kinder’s “The Blend” (essentially a combo of salt, pepper and garlic powder)

• 3 cups of chicken stock; separated (to make this a fully veg meal, swap the chicken stock with vegetable stock!)

• 1 butternut squash; cubed

• 1 (10 oz) can of coconut milk

• 1 cup of red lentils

• 2 cups of Tuscan kale; shredded

In a large pot, heat up your olive oil and add in your onion and carrots. Sautee until the onions are glossy.

Add in the garlic, ginger, turmeric, and additional seasoning and make sure the veggies are fully coated.

Add in 1 cup of your chicken stock and mix everything together; scraping up the good bits on the bottom of your pan.

Add in your cubed butternut squash and coconut milk. Mix and cover the pot and let simmer for about 20 minutes. Your butternut squash should be a bit tender after the 20 minutes.

Stir in the additional chicken stock and the lentils. Mix and then cover again, simmering for another 20 minutes.

After that, your lentils should be thickened and cooked. Taste the soup and adjust any seasoning as needed. If you need to add more stock to loosen the soup a bit, do so now.

Stir in your kale and mix until the kale is just wilted.

Serve with some crusty bread and enjoy!