Butternut Squash & Red Lentil Curry Soup

Today it has been snowing about 3 inches every hour and it's still coming down. It took over an hour to get home from work (on a normal day it normally takes about 15 minutes). Driving in the snow with holiday tourists is a nightmare so all I could think about on the drive was getting home and pouring a big glass of red wine!  

Wilson sure was having fun in the snow!

Unfortunately, my driveway is a snow trap and I came home to knee deep snow in my driveway. I have no idea how to work the snow blower so I just pulled right over top of it. After an hour of shoveling I realized the was stuck so I gave up and decided to stay in and cook something delicious. Luckily I had plenty of food in the fridge so I didn't have to go to the grocery. I had some very random ingredients so I decided to get creative, hell  I didn't have anything else to do tonight. I opened the fridge and cupboard and found I had a half of a butternut squash, coconut milk and lots of lentils so I went from there and made a very yummy soup. 

Ingredients

Makes 3-4 servings

1 garlic clove, diced

1/4 yellow onion, diced

1 tbs coconut oil

3 cups of cooked butternut squash

2 cups vegetable broth

1 cup coconut milk

1 tbs curry powder

1/2 tsp coriander

S&P

1 tbs chopped cilantro

1 cup of cooked lentils

Heat the coconut oil on med/low in a large pot and saute the garlic and onion for 3-5 minutes or until translucent. Add in the butternut squash and vegetable broth. Cover and cook for 5-10 minutes or until butternut squash is very soft. Using an immersion blender puree the soup. Once the soup is smooth add in the lentils, seasoning, cilantro and coconut milk. Serve warm and garnish with cilantro.