Roasted Fennel and Butternut Squash Soup with Lentil Crisp – Nourished Natural Health

Ingredients

• 1 medium butternut squash/pumpkin (around 1.5kg), seeds removed, cubed
• 1 medium fennel bulb (around 800g), leaves and stalks removed, roughly sliced
• 6 garlic cloves, peeled
• 3 cups vegetable stock
• 1/4 cup coconut milk
• 1/8 cup tamari
• 1 400g can lentils (or 1.5 cups freshly cooked lentils)
• 1 tbsp curry powder
• 1 tsp salt