1 medium butternut squash, peeled chopped into large pieces 1 bunch greens, chopped 1/2 large onion, chopped 3/4 cup dry lentils 2 TBS oil Garlic 1TBS grated fresh ginger Curry spices, adjusted to taste 1 can coconut milk Salt/Pepper Saute 1/2 large onion, garlic, 1TBs grated fresh ginger in 2 TBS oil for 5 minutes. Stir in 1 peeled and chopped medium butternut squash with curry spices (adjusted to taste) and 3/4 cup dry lentils cooking for a few more minutes. Add 2 quarts of water, bring to a boil, add 1 bunch of chopped greens. Cook for about 35 minutes until lentils and squash are soft. Add 1 can coconut milk, salt/pepper (to taste) and cook for 5 more minutes. You can leave it chunky or puree the soup to make it creamy.