Lentil and Butternut Squash Soup

Ingredients

• 3tbsp oil
• 1 bulb garlic (minced)
• 1 medium onion (chopped)
• 3 stalks celery (chopped)
• 2 cups lentils (soaked overnight, rinsed and de-hulled)
• 4cups butternut squash ( chopped, optional: baked )
• 3 Idaho potatoes (chopped)
• 1 can coconut milk
• 1 carton vegetable stock (32 oz)
• 4 cups water
• 1/4 cup ginger (peeled and chopped)
• 2 cups kale (chopped)
• 5 bay leaves
• Himalayan salt and pepper to taste
• Optional: 1 large sweet potato (diced)
• Your favorite garnish