Squash Lentil Soup

The author of the original version of this recipe was Julie Andrews. I've made several modifications to it.

Ingredients

• 2 Tbsp olive oil
• 1/2 medium yellow onion, diced
• 6 cloves garlic, minced
• 1 inch piece fresh ginger, minced
• 2 tsp sea salt
• 2 tsp ground turmeric
• 1 1/2 tsp ground cumin
• 1 tsp ground black pepper
• 1/2 tsp crushed red pepper flakes
• 2 1/2 lbs. butternut squash, peeled, seeded, and cubed
• 1 1/4 cups brown lentils
• 4 cups chicken stock
• 15 oz. can coconut milk
• zest and juice of two lemons
• 2 Tbsp white vinegar
• 2 tsp granulated sugar
• 1 cup fresh parsley, finely chopped

Instructions

1. Heat the olive oil in a medium stock pot on medium heat.
2. Add the onions and saute 4-5 minutes, until soft.
3. Stir in the garlic, ginger, salt, turmeric, cumin, black pepper, and red pepper flakes. Saute until fragrant.
4. Add the cubed squash, lentils, and stock. Bring to a low simmer.
5. Cook 20ish minutes, stirring occasionally.
6. Add the coconut milk, lemon zest and juice, vinegar, sugar, and parsley.
7. Use an immersion blender to blend the soup until no cubes of squash remain.
8. You better be tasting throughout this process.
9. Serve in bowls and garnish with additional black pepper.