Butternut Squash and Red Lentil Curry

Extra Virgin Olive Oil

1 Chopped Sweet Onion

3-4 Cloves of Minced Garlic

2 Tbsp Curry Powder (I use a lot because I love it, you can scale back)

4 Cups of Vegetable Broth

Cup and a Half of Red Lentils

One Chopped and Cooked Butternut Squash

1 1/2 Cups of Spinach

Ginger (fresh or powder) to taste (I love ginger so I used about 1-2 tsps)

Salt and Pepper to your Tasting

Cook chopped butternut squash on cookie pan at 425 until tender but not to soft where it mushes up in soup.  I just tossed mine in a bit of olive oil with salt and pepper

Sautee onion and garlic in olive oil over medium heat until a bit wilted

 Add half of curry powder to onions and sauté until fragrant for about another minute

Add vegetable broth and red lentils and bring to a boil for a couple of minutes then reduce to medium low until the lentils are enlarged and are tender

Add butternut squash, and spinach and cook a bit longer until spinach is wilted

Add ginger and salt and pepper to taste

* Makes about 4-5 servings