Ingredients:

1 medium butternut squash

1 medium onion, coarsely chopped

1 organic bartlett or crimson pear, coarsely chopped

½ cup red lentils

2 cups of water

2 cups chicken bone broth

2 tsp minced ginger

½ tsp nutmeg

½ tsp of sea salt or Herbamare

1 can full fat coconut cream

pepper to taste

cayenne pepper to taste

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Instructions:

Cut, peel and cube butternut squash. Chop onion and pear.

Add lentils, squash, onion, pear and water to a large stock pot. Bring to a boil, then cover and cook on low until squash is tender. About 30-40 minutes.

When cooked, use a hand blender to start blending smooth. Add the bone broth as you continue to blend.

Then add spices and coconut cream. Bring back to a slow boil and simmer on low for 10 minutes to mix the flavours.

 

To make this a full meal, add cooked meat and noodles when adding in the spices and cream. 

For cooking the noodles in the pot, add about ½ cup more water after the coconut cream, bring back up to the boil, add noodles and cook on medium until noodles are tender.