• 1 ½ pounds or 4 heaping cups of Butternut Squash, peeled, seeded and cut into chunks
• 3 cups Coconut Milk
• 1/2 cup Palm Sugar, or to taste
• 2 tsp Salt, or to taste
• 4 thin slices Pancetta
• Pumpkin Seed oil for garnish

Adopted from NY Times and Chez Pim

• In a medium pot, add all ingredients and bring to boil, then reduce the heat to simmer for about 20 minutes or until the butternut squash is very tender.
• Pan fry pancetta and set aside on a sheet of parchment paper to drain oil.
• Pan fry pancetta and set aside on a sheet of parchment paper to drain oil.
• Transfer the ingredients into a stand blender and puree. Take care not to add too much at once so it does not overflow.
• Serve the pureed soup in a bowl and garnish with pancetta and drizzles of pumpkin seed oil.

• 2 tbsp Olive Oil
• 1 cup Onion, finely chopped
• 1/2 cup Carrot, chopped
• 1/2 cup Celery, finely chopped
• 1 tsp Sea Salt
• 1 pound Lentils, picked and rinsed
• 1 cup Tomatoes, peeled and chopped
• 2 quarts Chicken or Vegetable Broth
• 1 tsp Freshly Ground Coriander
• 1 tsp Freshly Ground Toasted Cumin
• 1 tsp Freshly Ground Grains of Paradise
• Freshly Chopped Parsley to Garnish
• Juice of half a Lemon

• Place the olive oil into a large 6-quart Dutch oven and set over medium heat. Once hot, add the onion, carrot, celery and salt and sweat until the onions are translucent, approximately 6 to 7 minutes.
• Add the lentils, tomatoes, broth, coriander, cumin and grains of paradise and stir to combine. Increase the heat to high and bring just to a boil.
• Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes.
• Add lemon juice. Using a stick blender, puree to your preferred consistency (optional). Sprinkle with parsley, serve immediately with lemon wedges and a hearty bread.