3 T coconut oil
1 medium kabocha squash (butternut ok)
1 1/2 cups french lentils, or mung bean*
1 quart (or more) vegetable stock
1 medium onion, diced
3 garlic cloves, minced
2 cups water
1 bunch kale
1 1/2 tsp cinnamon
1/2 tsp ground cumin
Pinch of cayenne
1/2 tsp fresh ginger or (pinch of ground ginger)
1 can full fat coconut milk (or coconut cream)
Several drops of stevia (or chopped dates, 2-3)
Sea salt to taste
Lots of fresh cilantro
*Soaked in warm water for at least 24 hours (it’ll expand after soaking)
Prepare squash: Cut in half and deseed. Cut squash into 1/4" squares. (you can keep the skin on)
In a soup pot over medium heat add coconut oil and saute squash until nice and browned. (Squash does not need to be cooked through at this point.) Remove squash and set it aside.
In remaining coconut oil saute the onion until soft and then add the garlic and cook for one more minute. Pour in the stock and water and turn heat up to bring to a boil. Scrape the bits of browned squash off of the bottom of the pan. Pour in the lentils, return to the boil and then reduce heat to a low simmer. Cover and cook until tender (about 30min to 1hr depending on what you are using).
Meanwhile chop kale into bite-sized pieces. When lentils are cooked through add the reserved squash, kale, cinnamon, cumin, cayenne, cloves, ginger, coconut milk, stevia, and sea salt. Allow to simmer, uncovered, an additional 15-20 minutes or until it has reached your desired thickness and flavor. Taste and adjust with sea salt.
Top bowls with lots of torn fresh cilantro and serve warm on a cool day.