Vanadium

This is a small recipe, and should be doubled or tripled to fill a decent sized pot.

• 1 small onion, chopped
• 1 tbsp olive oil
• 2 inches fresh ginger, grated (2 tsp.)
• 2 cups butternut squash, cubed
• 2 cups vegetable stock
• 1 can (398 ml) diced tomatoes
• 1/2 cup red lentils
• 1/2 tsp salt
• 1/2 tsp ground black pepper

In a medium soup pot on medium heat, sauté the onion in oil until translucent. Add the ginger and squash and sauté  for 5 minutes. Add the stock, tomatoes, lentils, salt, and pepper. Bring to a boil, then reduce heat. Simmer for 15-20 minutes or until squash is cooked. With a hand blender or food processor, blend half or all of the soup until smooth (be careful when blending hot liquids). Return to pot, reheat, and serve.

Makes 2 large, or 4 small servings.