Prick butternut squash with a fork all over

Slice a sliver of the top and bottom off of the butternut squash

Place the butternut squash in the microwave for 3.5 minutes

Take out and use peeler to peel off all of the skin

Cut the butternut squash in half and scoop out the seeds

Slice the butternut squash into 1 inch wide chunks, set aside

Cook the 1 cup of red lentils according to the packaging

While the lentils are cooking, in a large saucepan, saute the onion and garlic in the olive oil until onions are soft

Add the butternut squash chunks to the saucepan and add just enough water to cover the squash

Bring water to a boil and simmer until the squash is tender and can be cut easily with a knife

Add the coconut milk, curry powder, ginger powder, red pepper flakes (optional), and salt and pepper to the saucepan. Let simmer for a few minutes.

Place all the ingredients from the saucepan into a blender. Blend until smooth

Pour the blended soup back into the saucepan

Drain the cooked lentils and add to the saucepan

Stir in the cooked lentils into the blended soup mixture

Spoon the soup into dishes and add chopped cilantro as a garnish (optional)

Serve and enjoy!