Sea salt and GF black pepper to taste

2 cups cubed butternut squash (about 3/4-inch in size)

Soak lentils in hot water for 1 hour, then drain

In a large soup pot heat, coconut oil over medium heat. Add onions and cook until translucent. About 5 minutes

Stir in celery, carrots, bell pepper, garlic, ginger, and cinnamon and cook for 1 minute

Add broth and water, butternut squash and season with salt and pepper. Cook covered over low heat for 30 – 40 minutes or until the lentils are tender