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Roast Butternut Squash, Coconut & Chilli Soup

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Ingredients

800 ml chicken stock or vegetable stock

100 gm Red Split Lentils

500 gm squash/pumpkin

3 tbsp fresh coriander, chopped

2 inches long Chunk ginger, grated or finely chopped

2 x green finger chillies, finely chopped

2 cloves garlic, finely chopped

200 ml Coconut Milk

4 or 1 x shallots or onion, finely chopped

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