Curried Butternut Squash and Cauliflower Soup

Curried Butternut Squash and Cauliflower Soup 

  

Ingredients:

1 1/2 Tbsp. coconut oil (organic, cold pressed)
1 large onion, diced
4 cloves garlic, minced
1 Tbsp. curry powder
1 tsp. sea salt
2 cups butternut squash, peeled, de-seeded, and cut into 1/2 inch cubes
(Substitute sweet potatoes if you like.)
2 cups carrots, thinly sliced
2 cups cauliflower, cut into 1/2-inch pieces
1 cup red lentils, well rinsed
4 cups water
1 tsp. ginger, freshly grated
3 cups spinach, cut into strips
Sea salt and cayenne to taste
Slivered almonds, for garnish

Directions:

In a large pot, warm coconut oil over low-medium heat.Add onions and garlic and sauté until onions become translucent, four to five minutes.
Add curry powder and salt and sauté another minute.

• 
  Add butternut squash, carrots, cauliflower, lentils, and water.
  
  Bring to a boil.
  
  Reduce heat and simmer, covered, for 15 minutes.
  
  Remove from heat and stir in ginger and spinach.
  
  Add sea salt and cayenne to taste.
  
  Garnish with slivered almonds.