Velvety Squash and Red Lentil Soup

1. In a large pot, heat coconut oil on medium heat until melted. Add onion and saute for 5 minutes then add the garlic and saute another minute.

2. Add butternut squash, red lentils, turmeric, ginger, cinnamon, nutmeg and half of the salt. Saute for 30 seconds then add the water. Bring to a boil, then cover and simmer for 15-20 minutes, or until squash is tender when poked with a fork.

3. Using an immersion blender (or you can also puree it in small batches in a high-speed blender/food processor but if you do this, make sure to not fill the blender all the way full), puree the soup so it is completely smooth. If the soup is too thick, add more water in 1/4 cup increments until you reach your desired thickness. Add coconut milk and blend again. Add the rest of the salt and cayenne pepper to taste. Here you can add more of any of the other spices, to taste. I often add more cinnamon and ginger

4. Serve warm with crusty bread and sprinkled with toasted pumpkin seeds.