Curried Butternut and Lentil Soup
cut into 1/2 inch dice
Combine salt and curry powder; set aside.
Heat butter in a large saucepan over medium heat. Add curry mixture; stir until fragrant, about 1 minute.
Add onion, garlic, and ginger; cook until translucent, about 4 minutes.
Add squash; cook until just beginning to soften, about 5 minutes.
Add broth and water. Bring to a boil; reduce to a simmer.
Cook until squash is tender, about 10 minutes. Stir in lentils; cook until soft, 10 to 15 minutes.
Add spinach and cover for 2-3 minutes.