The inspiration came from ~3 different recipes for butternut squash soup around the web, but here's my take on it:

• Olive oil
• 1 Butternut squash (approx. 1kg)
• 1 big red onion, chopped
• A big lump of ginger (i know this is a bollocks description. I used ~50 grams, but that sounds so unromantic), cut into flat, long stems
• 3 cloves of garlic, squashed
• 100 grams of red split lentils
• 400ml of Coconut milk
• 1 liter of broth (chicken/vegetable. I mixed it, I'll die in hell for this, I know)
• 1-2 chili, chopped (depending on how flaming you want it)
• salt & pepper
• coriander for topping
• Lemon juice

Here's how you roll:

1. Peel and chop the butternut squash into cubes of approx 2-3cm
2. Cut the onions, the chili, and the ginger, and fry them with the squashed garlic in a big pot with a good helping of olive oil for 5 minutes
3. Add the butternut squash and fry them for 5 minutes
4. Then add the stock, salt and pepper + lentils, and let the whole thing boil for ~20-30 minutes or until the butternut squash is soft and tender
5. Add the coconut milk, and let it simmer for a couple of minutes

Serve in a bowl with chopped coriander on top, and a squeeze of lemon juice for each serving.

The above should serve approx. 4 people, and it takes about 30-40 minutes to prepare. I added a lot of chili, to make it properly flaming, and you can probably add a lot of different vegetables to this one for variation. Parsnips comes to mind, and you could use coconut cream instead of milk, for a thicker consistency.

Enjoy! (: