3cupsmixed greensspinach, baby kale and chard work well)
fresh cilantrofor garnish
hot chili oilfor garnish, optional
pickled jalapenosfor garnish, optional
In a Dutch oven or soup pot, heat olive oil over medium-low heat. Sauté onions, garlic and ginger until transparent, about 3 minutes. Stir in the curry powder, turmeric, ground coriander, and ground ginger, and cook for another minute to let the spices toast.
Add the butternut squash, salt, lentils, and vegetable stock, and bring to boil. Lower the heat to a simmer, then cover the pot, and allow to cook, stirring periodically, for about 30 minutes or until the lentils are fully cooked and tender.
Remove the ginger and discard.
Using an emersion blender, blend the soup until the squash is fully mashed and the soup is your desired consistency — I like to keep mine a little chunky. This can also be done by blending a portion of the soup in a blender and returning it to the soup.
Stir in the almond milk and balsamic vinegar, and adjust seasoning with salt and pepper if necessary. Stir in the mixed greens and give it a minute to wilt.
Garnish with fresh cilantro, a drizzle of chili oil or as my husband like it, with pickled jalapeno. Serve hot with bread - toasty naan is delicious with it.