This soup is a go to all fall and winter months. I love it cause its dairy free, with the option to make it low fat and or high in protein and fibre.
good size butternut squash
1 white onion
4-6 cups chicken or vegetable stock
fresh ginger about 1.5” square
fresh garlic 3 big cloves
2-4 tbsp medium yellow curry powder
1 can coconut milk (option low fat)
(1/2 cup optional lentils)
salt and pepper to taste
Peel and chop all veggies and put in large pot with stock and garlic and ginger. (This is the time you add lentils if you chose) Cook on medium low heat for approximately 1 hour. add curry powder. When all is soft take off heat and cool for 30-45 min lid off. Add coconut milk while it’s still warm so it melts. Use food processor and blend until all chunks are gone. enjoy!