The key to soup is prepping all your ingredients beforehand. This way you can add the ingredients as you need to, instead of trying to hurry and chop as you go. Chop all your ingredients to your desired size. We found these sizes were best; 1 inch butternut squash cubes, thin red pepper slices and 1/4 inch thick slices of carrot.
To a large pot add 1 tbsp olive oil. Once heated add butternut squash cubes, black pepper, salt and onion powder and cook until lightly browned. Remove the butternut squash and add the remaining 1 tbsp of olive oil, red pepper, carrot, curry paste, curry powder and hot chili flakes. Cook until the vegetables are softened.
Add coconut milk, vegetable stock, water and butternut squash to the pot and stir until all combined. Squeeze in your lemon juice and stir. Allow to simmer for 10 minutes.
Add the black kale and stir. Cook until the kale wilts.