1 butternut squash, cubed 1 leek, chopped 1 onion, chopped 1 inch piece ginger, chopped 1/2 cup red lentils (dry) 4 cups water (or more if you want a thinner soup) sea salt to taste 1 Tbsp ghee or grapeseed oil
1. Saute the leek and onion in ghee or oil for a few minutes, until they begin to soften. 2. Add the squash, ginger and lentils and water. Bring to a boil and then reduce to simmer. Cover and simmer for 20 minutes, or until the lentils are cooked and squash is soft. 3. Blend all ingredients together in the food processor until creamy. Add sea salt to taste.