Optional 1 tbs finely chopped green onion for garnishing
Use a food processor or knife and cutting board to cut the vegetables to desired size and shape.
Heat oil in a saute pan over high heat, saute the onion and mushrooms until soft. Transfer them into a 4-qt saucepan. Add butternut squash, lentils, coconut milk, and all spices. Bring to a boil over high heat.
Turn down the heat to low and simmer for 10 minutes. Add kale and simmer for another 5 minutes or until the kale and squash are soft. Garnish with green onion. Serve warm.