Butternut Squash Lentil Soup

makes 2 servings

Ingredients

1 tsp. olive oil

1 yellow onion

4 garlic cloves

4 cups vegetable broth

1 cup red lentils (raw, uncooked)

2 cups cubed butternut squash

1/2 can coconut milk

1 tsp. coriander

1 tsp. cumin

1/4 tsp. salt

Directions

1. In a large pot over medium heat, add olive oil, onions, and garlic. Sauté for 3 minutes.

2. Add all remaining ingredients. Bring to a boil, then reduce to a simmer. Cook for about 20 minutes.

3. Once done cooking, carefully pour all ingredients in a blender and blend until smooth.