Cozy up with a bowl of this warm squash soup as the temperatures and the leaves begin to drop. This recipe incorporates in-season delicata squash, lots of warming spices and is packed with fiber and plant-based protein from the lentils.


  • 1 yellow onion, diced
  • 2 carrots, peeled and diced
  • 3 celery stalks, diced
  • 2 cloves of garlic, minced
  • 1 medium delicata or butternut squash, peeled, seeded, and cut into ½-inch cubes
  • 1 bunch kale, stemmed and chopped
  • 2 tbsp extra virgin olive oil
  • 1 tsp curry powder
  • ½ tsp ground cumin
  • ½ tsp ground turmeric
  • ¼ tsp ground coriander
  • ¼ tsp ground cinnamon
  • ¼ tsp red pepper flakes
  • 1 cup green lentils, rinsed well
  • 8 cups vegetable broth


  1. Heat soup pot over medium heat, then add the olive oil. Add the onion and a pinch of salt and sauté until the onion is translucent, approximately 4 minutes.
  2. Add the garlic and sauté another minute. Add the carrots, celery, squash, and another pinch of salt and sauté until all of the vegetables are just tender, about 5 minutes.
  3. Add the curry powder, cumin, turmeric, coriander, cinnamon, and red pepper flakes. Add the lentils and stir to coat.
  4. Pour in ½ cup of the broth, stirring to loosen any bits stuck to the pot. Add the rest of the broth. Increase the heat until boiling.
  5. Decrease the heat to low, cover, and simmer until the lentils are tender, about 20-25 minutes.
  6. Turn off the heat and stir in the chopped kale until it’s tender, about 3 minutes. Add salt to taste and serve warm.

Recipe adapted from Rebecca Katz.