Vegan Red Lentil Soup

Ingredients
1 tablespoon peanut oil/sesame oil
1 small onion, chopped
1 tablespoon minced fresh ginger root
1 clove garlic, chopped
1 pinch fenugreek seeds/powder
1 cup dry red lentils
1 cup butternut squash and/or sweet potato (peeled, seeded, & cubed)
1/3 cup finely chopped fresh cilantro
2 cups water
1/2 (14 ounce) can coconut milk
2 tablespoons tomato paste
1 teaspoon garam masala
1 teaspoon curry powder
1 pinch cayenne pepper
1 pinch ground nutmeg
salt and pepper to taste
Toasted Pepitas/Sunflower Seeds (garnish)

Directions
Heat the oil in a large pot over medium heat, and cook the onion, ginger, garlic, and fenugreek until onion is tender.
Mix the lentils, squash, and cilantro into the pot. Stir in the water, coconut milk, and tomato paste. Season with curry powder, garam masala, cayenne pepper, nutmeg, salt, and pepper. Bring to a boil, reduce heat to low, and simmer 30 minutes, or until lentils and squash are tender.
Toast pepitas/sunflower seeds with Braggs Aminos & salt & toast in oven.

Editted from Recipe at http://allrecipes.com/Recipe/Vegan-Red-Lentil-Soup/Detail.aspx

Coconut Curried Winter Squash Soup

Ingredients:

1 Butternut Squash (peeled & cubed: save seeds)
2 Sweet Potatoes (peeled & cubed)
1 Rutabaga (peeled & cubed)
1 Medium Sweet Onion (chopped)
2-inch Ginger Root (minced)
2 Garlic Cloves (minced)
2 TBSP Oil (Olive, Sesame or Coconut)
1 can Coconut Milk OR 1 Fresh Young Coconut (juice & meat, blended)
2-3 cups Veggie Broth (depends on amount of veggies - keep barely covered with liquid)
2 TBSP raw sugar (optional)
1 TBSP Curry Powder (to taste)
1 TBSP Garam Masala
Seeds from Butternut Squash OR 1/2 cup Raw Pumpkin Seeds
Salt
Braggs Liquid Aminos OR Soy Sauce
Fresh Cilantro (chopped)

Method:
Soak butternut squash seeds in water (not necessary for raw pumpkin seeds/pepitas).
Roast/Broil 1st 3 ingredients in oven for 5-15 min. (barely cooked)
Saute garlic, onion, & ginger with Oil until almost translucent
Add the roasted veggies for few minutes.
Add Coconut milk, broth, sugar, curry & garam masala.
Bring to boil then simmer until veggies are tender.

While soup is cooking, dry soaked seeds then coat with oil, braggs & salt.
Toast seeds in oven until puff up & pop, looking slightly browned. Stir seeds occasionally to prevent burning and to allow even toasting.

When soup is ready, (optional) blend half in blender, allowing venting.
Add roasted seeds & chopped cilantro to each bowl of soup.

ENJOY!