Ingredients:

• 1 Butternut squash
• 2 onions
• 5 garlic cloves
• 2inch Ginger
• 1carton veggie broth
• 1cup red lentils
• 1can coconut milk
• spices (S&P, nutmeg, cinnamon – and whatever other spices you desire)
   

Directions:

• Roast Butternut Squash with a bit of oil and spices – 400F for 30mins
• Caramelize onions in coconut oil, cinnamon, nutmeg for approx. 15-20 mins on low while squash roasts
• Once onions are done, add garlic and ginger – sautee for about 5 mins
• Add in broth, bring to a boil
• Add 1 cup of red lentils and keep on high until lentils cook, approx. 15 mins
• Add in 1 can of coconut milk and desired spices
• Blend in high speed blender or with immersion blender
• Enjoy, or freeze for later!