Squash Harvest Soup

Ingredients

2 tablespoons olive oil
1 cup finely diced onion
1 teaspoon salt
1 tablespoons minced garlic
1 teaspoon turmeric powder or curry powder
½ cup dried green lentils, rinsed
4 cups vegetable stock
2 cups of water
4 cups (1-inch) diced butternut squash or pumpkin
2 cups chopped kale
Salt and pepper to taste

Directions

1. In a large pot over medium heat, add olive oil and cook for 1 minute. Add onions and salt, saute for 5 minutes.

2. Add garlic and turmeric and cook for another minute. Stir in lentils, stock and water. Bring to a boil, about 10 minutes.

3. Add the squash and cook for 10 minutes, stirring occasionally until the squash is tender.

4. Stir in kale and cook for 5 minutes.

5. Taste and season with salt and pepper to taste.

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Quick Tips

• The vibrant orange hue in the squash is from the large abundance of Vitamin A. One cup of cooked squash provides four times the daily requirement.

• Butternut squash is a low calorie, high fiber food and may assist with weight loss.

• Lentils are also a good source of fiber and may assist with decreasing cholesterol levels.