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Shared By Margot Miller

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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