• 5 pound butternut squash for 10 servings 1 large, peeled and cut into cubes 1.5 inches wide.
• 1 Granny Smith apples peeled, sliced and cored
• 1 yellow onion small, chopped
• 2 carrot chopped
• 3 tablespoon avocado oil
• 2 teaspoon ground cinnamon
• 1 1/2 teaspoon Kosher salt
• 1/2 teaspoon. ground cumin
• 1 teaspoon chili powder optional
• 6 cup vegetable broth for Whole30, check for no added sugars, soy, or other and no synthetic or artificial additives

Optional Toppings:

• 5 tablespoon pumpkin seeds
• 10 teaspoon canned full-fat coconut milk unsweetened, and no synthetic or artificial additives

• 2 teaspoon extra virgin olive oil
• 3 cup onion diced, about 3 medium
• 6 clove garlic finely chopped
• 2 tablespoon fresh ginger peeled and grated
• 1 teaspoon crushed red pepper
• 1 teaspoon ground cumin
• 1 teaspoon coriander seeds
• 1 teaspoon mustard seeds
• 1 1/2 tablespoon ground turmeric
• 2 teaspoon garam masala
• 2 cup dry lentil for 10 servings 400g, uncooked (rinsed and drained)
• 28 ounce canned diced tomatoes for 10 servings, 2 cans
• 28 ounce canned full-fat coconut milk for 10 servings 2 can
• 4 cup vegetable stock
• 2 teaspoon Kosher salt more or less to taste
• 1/2 teaspoon freshly ground black pepper more or less to taste
• 3 tablespoon fresh lemon juice for 10 servings, juice of half a lemon
• 4 cup fresh spinach leaves