Healing Curry Butternut Squash Lentil Soup

ambitiouskitchen.com

Dakshina

½ tablespoon coconut oil or olive oil

3 cloves garlic, minced

1 tablespoon freshly grated ginger

1 yellow onion, diced

1 large carrot, thinly sliced or diced

1 medium (2 pound) butternut squash, peeled and cubed (about 5 to 6 cups diced)

1 tablespoon yellow curry powder

1 tablespoon freshly grated turmeric (or 1 teaspoon ground turmeric)

1 (15 ounce) can light coconut milk

3 cups organic low sodium vegetarian broth

1 cup green or brown lentils, rinsed and sorted

2 tablespoons all natural creamy peanut butter or cashew butter

¾ teaspoon salt, plus more to taste

Freshly ground black pepper

3 cups organic spinach

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