Cook the ground turkey in a little avocado oil with salt and pepper.
Chop butternut squash, onions & celery. Mince garlic.
Add a little avocado oil to a large pot and cook onion & garlic.
Add celery, curry powder, & cumin. Stir and cook for a few minutes.
Add the rest of the ingredients besides turkey and bring to a simmer.
Simmer uncovered until squash and lentils are tender, about 20 minutes.
Place immersion blender in pot and blend until you reach the consitency you desire. (We like to leave it somewhat chunky.)
Mix in turkey.
Serve warm. Salt and pepper to taste.
Keeps for a week in the fridge or 3 months in the freezer.
