Rinse the red lentils well in a colander until the liquid is no longer cloudy
Add Oil to a warm pot and add chopped onions
After 5 minutes and once onions start to brown add minced garlic and stir frequently for 1 minute
Add cubed butternut squash to the pot along with the ground coriander and cumin. Stir and cook until spices become fragrant
Add red lentils, stir to incorporate and add 6 cups of vegetable broth
Bring to a boil then let simmer for 15-20 minutes until lentils and squash becomes tender
Turn off stove and blend with immersion blender until smooth, add more broth to thin out the soup if it is too thick. If using a blender skip this step
If using a blender, transfer to a blender and blend until smooth. You can do this in multiple batches. Make sure to remove the opening on top of blender but cover with a towel to catch the steam. Add more broth as needed to thin out
Add salt, black pepper and vegan butter and mix together. Adjust these ingredients to your taste.
Enjoy a big bowl on its own or serve with some toasted sourdough bread on the side.
