Velvety Squash and Red Lentil Soup

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   1.

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   In a large pot, heat coconut oil on medium heat until melted.

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   Add onion and saute for 5 minutes then add the garlic and saute another minute.

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   2.

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   Add butternut squash, red lentils, turmeric, ginger, cinnamon, nutmeg and half of the salt.

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   Saute for 30 seconds then add the water.

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   Bring to a boil, then cover and simmer for 15-20 minutes, or until squash is tender when poked with a fork.

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   3.

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   Using an immersion blender (or you can also puree it in small batches in a high-speed blender/food processor but if you do this, make sure to not fill the blender all the way full), puree the soup so it is completely smooth.

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    If the soup is too thick, add more water in 1/4 cup increments until you reach your desired thickness.

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    Add coconut milk and blend again.

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    Add the rest of the salt and cayenne pepper to taste.

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    Here you can add more of any of the other spices, to taste.

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    I often add more cinnamon and ginger

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    4.

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    Serve warm with crusty bread and sprinkled with toasted pumpkin seeds.

* Per serving · 4 servings · Values may vary.