Butternut Squash Velouté Soup Recipe

Ingredients

• 1/2 tbsp of Extra Virgin Olive Oil
• 1 Onion
• 1 Garlic Clove
• 1 tsp of Chillies
• 1/2 tsp of Cinnamon
• 1 tsp of Turmeric
• 350 g of Butternut Squash
• 90 g of Dried Red Lentils
• 350 mL of Vegetable Stock
• Salt to taste
• Black Pepper to taste
• 1 tsp of Lemon Juice
• 25 g of Pumpkin Seeds
• 25 g of Pistachios
• 8 g of Fresh Coriander
• 1 tsp of Desiccated Coconut