Curried Red Lentil, Kale and Butternut Squash Soup (Living Without Magazine)

1 medium butternut squash, steamed or baked until done
2 tablespoons olive oil
1 celery stalk, diced
1 teaspoon salt, divided
1 tablespoon tomato paste
1 tablespoon curry powder
1 cup red lentils (prepare by soaking for one hour, then rinsing)
1 cup finely chopped green or red kale
1 quart water (may use part or all vegetable broth)
1/4 teaspoon ground coriander
1/8 teaspoon ground cumin

1.  In a large pot, melt oil over medium heat.  Add the onions, celery, carrot and 1/4 teaspoon salt.  Cook          for 5 minutes until tender.

2.  Add the tomato paste and curry powder and cook for 30 seconds while stirring.  Add the red lentils,            kale, broth, 3/4 teaspoon salt, coriander and cumin.  Bring the liquid to a boil.  Then reduce heat to                medium low, cover the pot and cook for 15 minutes or until lentils are tender.  Scoop the cooked squash      into soup.

3.  Puree soup in batches in blender until smooth.