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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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