3 garlic cloves chopped
1 tbsp freshly grated ginger
1 large yellow onion
4 to 5 cups butternut squash (precut or frozen diced)
2 tbsp olive oil
1 tsp salt
8 cups vegetable stock
1 1/2 cups red lentils
1 tsp dried thyme
1 tsp dried oregano
1/2 tsp dried turmeric
1/2 tsp black pepper
1 tbsp fresh lemon juice

In a large pot over medium, heat the olive oil; add the onions and sauté until softened, about 4 to 5 minutes. Add ginger and garlic and sauté for 3 to 4 minutes until softened. Rinse lentils well in a strainer. Add the squash, vegetable broth, lentils, thyme, oregano, turmeric, black pepper, and salt, and bring to a boil. Reduce heat and simmer for about 20 minutes until the lentils and butternut squash are soft (taste test a few). In the last few minutes, add additional salt and pepper to taste and stir in the lemon juice. Let cool slightly and pour the soup into a blender, working in batches if necessary, and blend until smooth. If your soup is too thick, add up to 1 cup more broth and blend.