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Butternut + Red Lentil Soup
Ingredients
- 3 Tbsp. ghee or coconut oil
- 1 yellow onion, peeled and chopped
- 4 cloves garlic, chopped
- 2 Tbsp. tomato paste
- 1 tsp. cumin
- 1 tsp. curry powder
- pinch of cayenne
- 3/4 tsp. sea salt
- fresh black pepper
- 1 cup red lentils
- 12 ounces peeled and chopped butternut squash (about one medium squash)
- 1 qt. low sodium vegetable or chicken broth
- 13.5 ounce can of coconut milk
- fresh ginger, to taste
- fresh lime juice, to taste
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