Curried Butternut Squash Soup with Lentils & Apples

This satisfying soup will make you glad it’s getting cold outside.

When it comes to soups I can honestly say, I love winging it. I like to look into the refrigerator and cupboards and see what I have on-hand that can be whipped up into a delicious soup.

Hello, fall vegetables, let’s see what you got.

Bursting with flavor, lightly sweetened with apples and warmed up with fresh ginger, curry and cinnamon, this soup is fall in a bowl. And in terms of foods that are filling, inexpensive and healthy, you can’t go wrong with butternut squash and lentils.

Please cozy up to this soup as soon as possible.

Curried Butternut Squash Soup with Lentils & Apples

1 onion, minced
2 large carrots, peeled &  diced
2 tbsp. coconut oil (or olive oil)
2 cloves garlic, minced
1 tsp. fresh ginger, peeled minced
1 tbsp. tomato paste
1 tbsp. curry powder
1/2 cup dry brown or green lentils
3 1/2 cup vegetable broth
1 butternut squash, peeled, diced
2 apples, diced (I left the skin on)
2 cups packed fresh spinach leaves
pinch of cinnamon
salt and pepper as needed

In a large pot heat the oil to medium high heat. Add the onions and carrots and saute, stirring occasionally until the onions are translucent. Add the ginger, garlic, tomato paste, curry powder, cinnamon and a generous sprinkle of salt and pepper. Cook until fragrant, about 1 minute. Add the lentils and broth and bring to a boil. Cover and bring to a simmer. Simmer for 25 minutes.

Next, add the apples and squash, stir, and cover and simmer for 20 minutes or until fork tender. You may wish to add more broth (after adding the apples & squash) if necessary. Taste for seasoning. Right before serving, stir in the spinach until wilted.