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Creamy Coconut–Acorn Squash Soup

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  • 2 large acorn squash, halved lengthwise, seeded

  • 1 1/2 tablespoons olive oil

  • 3 large shallots, chopped

  • 2 small garlic cloves, chopped

  • 1 tablespoon finely chopped fresh ginger

  • 1 teaspoon ground turmeric

  • 1 pinch crushed red pepper

  • 2 cups lower-sodium vegetable broth

  • 1/2 cup dried red lentils

  • 1 (13.5-oz.) can light coconut milk, well shaken and stirred

  • 2 tablespoons fresh lime juice

  • 1 1/2 tablespoons pure maple syrup

  • 3/4 teaspoon kosher salt

  • 4 large curly kale leaves, stemmed and torn into 2-in. pieces

Per Serving:

353 calories; fiber 9g; protein 11g; carbohydrates 56g; sodium 684mg; iron 4mg; calcium 136mg.

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