Ingredients:

• 1 cup of butternut squash, peeled and diced
• 1 cup of carrots, peeled and chopped
• 1 cup of sweet potatoes, peeled and cubed
• 1 cup of red lentils, rinsed and drained
• 4 cups of water or vegetable broth
• 1 teaspoon of ghee 
• 1 teaspoon of cumin seeds
• 1 teaspoon of ground turmeric
• 1/2 teaspoon of ground cinnamon
• 1/2 teaspoon of ground ginger
• Salt and black pepper to taste
• Fresh cilantro leaves for garnish (optional)

Instructions:

• Heat the ghee or coconut oil in a large soup pot over medium heat.
• Add the cumin seeds and sauté for a minute or until they start to sizzle and become aromatic.
• Add the diced butternut squash, carrots, and sweet potatoes to the pot. Sauté the vegetables for about 5 minutes, allowing them to soften slightly.
• Stir in the red lentils and continue to cook for another 2 minutes.
• Add the ground turmeric, ground cinnamon, and ground ginger to the pot. Stir well to coat the vegetables and lentils with the spices.
• Pour in the water or vegetable broth and bring the mixture to a boil.
• Once it’s boiling, reduce the heat to low, cover the pot, and simmer for about 20-25 minutes or until the vegetables and lentils are tender.
• Use an immersion blender or a regular blender to puree the soup until smooth and creamy. Be cautious when blending hot liquids.
• Return the blended soup to the pot and warm it over low heat. If it’s too thick, you can add a little more water or broth to reach your desired consistency.
• Season the soup with salt and black pepper to taste. Adjust the spices if needed.