Velvety Squash and Red Lentil Soup

• 1 teaspoon Coconut Oil
• 1 Onion, Diced
• 2 cloves Garlic, Minced
• 3 cups Diced Butternut Squash (for 3 Cups You'll Need About A 2-lbs Squash)
• 1 cup Red Lentils
• 1/2 Tablespoons Turmeric
• 1/2 teaspoons Ground Ginger
• 1 teaspoon Ground Cinnamon
• 1/4 teaspoons Ground Nutmeg
• 1 teaspoon Salt
• 4 cups Water
• 13 cups Full-fat Coconut Milk
• 18 teaspoons Cayenne Pepper To Taste
• Toasted Pumpkin Seeds To Sprinkle On Top, Optional

1. 1.
2. In a large pot, heat coconut oil on medium heat until melted.
3. Add onion and saute for 5 minutes then add the garlic and saute another minute.
4. 2.
5. Add butternut squash, red lentils, turmeric, ginger, cinnamon, nutmeg and half of the salt.
6. Saute for 30 seconds then add the water.
7. Bring to a boil, then cover and simmer for 15-20 minutes, or until squash is tender when poked with a fork.
8. 3.
9. 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.
10. If the soup is too thick, add more water in 1/4 cup increments until you reach your desired thickness.
11. Add coconut milk and blend again.
12. Add the rest of the salt and cayenne pepper to taste.
13. Here you can add more of any of the other spices, to taste.
14. I often add more cinnamon and ginger
15. 4.
16. Serve warm with crusty bread and sprinkled with toasted pumpkin seeds.

coconut oil, onion, garlic, butternut, red lentils, turmeric, ground ginger, ground cinnamon, ground nutmeg, salt, water, fullfat coconut milk, cayenne pepper, pumpkin seeds

Taken from tastykitchen.com/recipes/special-dietary-needs/velvety-squash-and-red-lentil-soup/ (may not work)