Ginger & Turmeric Butternut Squash Stew

Prep Time: 30 minutes, Makes 4 Servings

Ingredients:

• 1 1/2 tsps Coconut Oil

• 3 Garlic (cloves, minced)

• 1 tbsp Ginger (freshly grated)

• 1 Yellow Onion (chopped)

• 5 cups Butternut Squash (peeled, chopped into 1/2-inch pieces)

• 1 tsp Turmeric (dried)

• Sea Salt & Black Pepper (to taste)

• 1 3/4 cups Canned Coconut Milk

• 4 cups Vegetable Broth

• 1 cup Dry Green Lentils (rinsed)

• 3 cups Baby Spinach

Directions:

1. In a large stock pot or dutch oven over medium-low heat, melt the coconut oil. Then add the garlic, ginger, and onion. Sauté for three to five minutes, stirring often, until softened and fragrant.

2. Add in the squash, spinach and turmeric and season with salt and pepper. Cook for one minute, stirring often. Pour in the coconut milk, broth, and lentils and stir. Bring to a simmer over medium-high heat (do not boil), and then cover and simmer for 20 minutes, until lentils and squash are cooked through.

3. Using an immersion blender, carefully purée until smooth. Divide into bowls, serve and enjoy!