I got some squash from my cousin and here is what I whipped up.

2 small butternut squash, peeled, deseeded, diced

1/2 a large sweet onion

2 tbsp Jarred minced garlic

1 can low sodium chicken broth

1 can coconut milk

3 tbsp olive oil

1/2 pound red lentils

1 1/2 tsp ginger

1 tsp cumin

1 tsp coriander

2 tsp paprika

1/2 tsp chili powder

1 tsp curry powder

Salt and black pepper

1 tsp Italian seasoning

1/2 tsp fennel seeds

1/2 tsp turmeric

First of all, you don't have to use all these seasonings or in these amounts. Def use salt and pepper at least. One thing I tell all cooks is learn to season by sight and smell, not by measuring. Learn what flavors balance the others.

Anyway, in a 6 quart crock pot, combine all ingredients except lentils and cook on high about 4 hours. Rinse lentils and add. Continue cooking until smooth and creamy. You also may want to add at least a cup of water or low fat milk toward the end too. Stir and taste and make any final tweaks to the seasonings.

I served mine with sour cream and chives. You could also put butter in this. Goes great with salad and bread.