Butternut squash, lentil and spinach soup.

1 tbs olive oil

1 medium to large onion, chopped

2 cloves of garlic, finelly chopped

1 inch ginger, finelly chopped

1 tsp ground cumin

1/2 tsp Kashmiri chilli or cayene pepper

1 butternut squash (medium), peeled, and cut into cubes about 1-2cm

1 cup of puy or brown lentils

1 tin of coconut milk (use light coconut milk for a lower fat soup)

1 litre of vegetable stock

1 cup frozen spinach (or 200g bag or raw spinach)

salt and pepper to taste