Rich comforting soup prefect for the winter.
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
In a soup pot heat the oil (or 60ml water for oil free version)
Add the onion, sauté till translucent. Add ginger and garlic, sauté for 1 minute.
Add the spices, sauté for 30 seconds.
Add the butternut squash, lentils, stock and coconut milk.
Cook for 25min or till lentils are fully cooked.
Add the spinach -let defrost or wilt into the soup.
Adjust seasoning and serve with a sprinkle of extra cayene pepper if desired.