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