Lentil Soup with Kale & Squash Alsatian Style

1 onion, diced1/2 cup extra virgin olive oil5 cloves garlic sliced1 teaspoon each anise seed, caraway, cumin, fennel seed crushed1 teaspoon turmeric1 teaspoon black pepper3 quarts stock ( I used corn and it made it very sweet)2 cups French lentils, rinsed1 bunch kale chopped fine1 diced butternut squash

In a large stockpot, cook onions in oil over medium heat until caramelized, about 20 minutes. Add garlic and cook 1 minute. Add spices, cook 2 minutes, stirring constantly. Add rinsed lentils, stir to coat with spices. Add stock, bring to a boil, then simmer until lentils are cooked through, about 30 minutes. While soup is cooking, preheat oven to 400 degrees. Dice butternut squash and toss with olive oil, salt and pepper. Roast in oven until cooked through and edges begin to caramelize.

Stir in kale and cook through and serve. Sprinkle the top of soup generously with the squash cubes and serve.

Image Credit:  Maggie Hoffman