Lentil Butternut Squash Soup Recipe

Ingredients

3/4 cup Dried Green Mung Beans or Dried Lentils

1/2 Onion chopped

4 cups Chicken Stock

3 cups Butternut Squash - cubed

1 teaspoon Ground Cumin

3/4 teaspoon Tumeric

2 teaspoons Salt

2 tablespoons Ghee or Olive Oil

1/4 cup Coconut Milk

2 tablespoons Cilantro chopped

2 cloves Garlic

Soak Lentils/Mung Beans in water for a few hours or overnight

Heat ghee or oil in large soup pot

Sautee onion and garlic in heated fat until translucent

Add salt, cumin and turmeric - stirring 1 or 2 minutes

Drain beans and add to pot

Add broth, cover pot

Bring to boil, then reduce heat to simmer for 25 minutes

Add butternut squash, simmer for an additional 15-20 minutes till it is tender

Blend everything together till smooth, adding the coconut milk during blending

Place in bowls and top with chopped cilantro

Serve with crusty bread