Curried Butternut and Red Lentil Soup

Heat the olive oil in a large saucepot over medium high heat. Once hot, add the onion and saute for about five minutes, until the onion is soft and translucent.

Add the ginger and garlic and continue to cook for three more minutes, stirring often.

Add the can of diced tomatoes, red lentils, squash, chicken stock, salt, cayenne and curry powder. Bring to a boil. Reduce heat and simmer for twenty minutes, until lentils and squash are tender and cooked through.

Carefully transfer hot soup to a blender and process until smooth. Season with more salt if needed. Top bowls with fresh chopped cilantro right before serving.