Butternut Squash Soup

Easy nutritious butternut squash soup for a cold autumn day. Just as delicious the next day for lunch too.

Ingredients

1 Onion

3 cloves of Garlic

1/2 Butternut Squash

2 cups of Red Lentils

1 cube of Chicken Broth

roughly 1,2L Water

1 small can of full fat Coconut Milk

4x4 cm fresh Ginger

Peel the squash, remove the seeds and chop into pieces. Place into soup pan with the red lentils, diced onion and garlic and add the water and chicken broth. Boil until the squash is very soft. Then blend using an immersion blender. Taste to see if it needs more broth or salt. Grate and add the fresh ginger.

Finally pour in the Coconut Milk and enjoy.