2 cups butternut squash, cubed (frozen works well as well)
1 bay leaf
1/2 cup dried red lentils
4 cups chicken or vegetable broth
2 garlic cloves
1/2 cup coconut milk
1 tbsp peanut butter, natural
1 tbsp lemon juice
Salt and pepper to taste
In a pot, boil for 15-20 min the butternut squash, garlic, lentils, broth and bay leaf.
Reduce the temperature to low, add the lemon juice, peanut butter, coconut milk and season with salt and pepper. Remove the bay leaf and simmer for extra 10 min
Blend the soup to the consistency of your choice.
Enjoy warm and freeze the leftovers- if any!