Ingredients:
1 tbsp of olive oil
1 medium white onion, diced
1 tbsp of lemongrass, diced or grated
1 tsp chili flakes
1/2 tsp cinnamon
1/2 tsp nutmeg
2 star anise
5 cups of chicken broth
1 large butternut squash, raw, diced
1 granny smith apple, diced
1.5 cups of red lentils
1/2 tbsp of fish sauce
1 tbsp of soy sauce
1 can of coconut milk
Salt and pepper to taste
Garnish with chili oil (I prefer La-yu brand)
Directions:
1. Over medium heat, in large pot, add olive oil. Sautee onions, cinnamon, nutmeg, chili flakes, star anise, and lemongrass for 3 minutes
2. Add butternut squash, apple, chicken broth, lentils, soy sauce, and fish sauce
3. Cook for 20-30 minutes or until squash is easily pierced with a fork and lentils are tender
4. Remove star anise. Using an immersion blender or with a regular blender, blend all of the contents until smooth
5. Add in coconut milk, salt and pepper to taste. Garnish with chili oil
Enjoy!!