Butternut Squash, Sweet Potato and Red Lentil Soup

Kinda Based on Dinner With Julie

Ingredients

• Canola oil for cooking
• 1 minced onion
• 2 Garlic cloves smushed
• 1 inch piece of grated ginger
• 1 Butternut Squash
• 1 Sweet Potato
• Handful of Red Lentils
• Squeeze of tomato paste
• Tbs or so of Curry Powder
• Can of coconut milk
• Salt and Pepper

Directions

1. Cut and seed squash, cut sweet potato in half and roast in a 375 degree oven for 45 minutes. Scoop out the flesh when cooked.
2. In the meantime, saute the onion until soft. Add the garlic and ginger and saute until fragrant. Add the tomato paste and curry powder and cook for a few minutes.
3. Add 6 cups of water and scrape the bottom of the pan. Add the lentils, squash and potato flesh, bring to a simmer, reduce heat and cook for 30 minutes.
4. Remove from heat, add coconut milk and process with an immersion blender until smooth.