Chop the onion and celery.

In a large soup pot, combine coconut oil, chopped onion, and celery.

Saute over medium heat until the onions are soft.

Add curry powder and saute for another minute to release its fragrance.

Pour in the chicken broth and coconut milk.

Add the washed green lentils.

Simmer, stirring occasionally, for about 30 minutes.

Add water as needed to reach the desired consistency.

Taste and adjust seasoning with salt and pepper.

Add the roasted butternut squash, roasted acorn squash, chopped kale (or collards), and chopped purple cabbage.

Cook for an additional 10-20 minutes.

Continue cooking until the lentils and squash are tender.

Cook a bit longer if a thicker soup is desired.

Serve hot.