Vegan Butternut Squash Kale Soup with Lentils

vegancocotte.com

Deb

1 tbsp coconut oil

1 medium onion, diced

½ tsp red chilli flakes

1 tsp ground cumin

1 tsp ground coriander

2 garlic gloves, finely

2 tbsp fresh ginger, finely chopped or grated

300 g (10.5 oz) butternut squash, cubed

100 g (3.5 oz) brown lentils

750 ml (25 fl oz) vegetable stock

1 x 400 ml (13.5 fl oz) can coconut milk

100 g (3.5 oz) kale, stemmed and roughly shredded

Salt and pepper to taste

Directions at vegancocotte.com

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