This soup was lovely and has two of my favorite ingredients, butter nut squash and red lentils.

Ingredients:

6 Tbs extra-virgin olive oil
2 onions diced
4 garlic cloves finely chopped
2 Tbs tomato paste
2 tsp ground cumin
Pinch of cayenne pepper
3/4 teaspoon kosher salt, plus more if needed
Freshly ground pepper to taste
12 ounces butter nut squash, peeled, seeded, and diced
1 cup red lentils
2 cups chicken stock
1 13.5 ounce can unsweetened coconut milk
5 ounces baby spinach (optional)
1 tsp grated lime zest
Fresh lime juice as needed

Directions:

1. In a large pot, heat the olive oil over medium-high heat until it is shimmering.  Add the onions and garlic, and cook until they are soft, 5 to 7 minutes.  Stir in the tomato pate, cumin, cayenne, the 3/4 teaspoon salt, and black pepper to taste; cook for 2 minutes.

2. Stir in the squash and the lentils.  Pour in the stock and four cups of the water, and bring the mixture to a simmer over medium-high heat.  Then reduce the heat to low and partially cover the pot; simmer until the lentils and squash are soft, about 30 minutes.

3. Stir the coconut milk into the soup and heat it through.  Taste, and adjust the seasoning if needed.

4. Using an immersion blender (or working in batches in a blender or food processor), coarsely puree the soup.  Then stir in the spinach if the using and the lime zest, and cook until the spinach wilts.  Season with lime juice right before serving.  

This is such a simple dish that anyone can make.  It makes a fine side dish, but its also great on an English muffin or on toasted bread where it becomes an informal main dish.  It's the butter that nudges it towards excellence, but you can make a a great dish with olive oil too.

Ingredients:

4 Tbsp butter or olive oil
8 ounces white mushrooms, sliced 1/4 inch thick
1 garlic clove, slivered
1 hefty bunch of spinach, stems removed
Salt and freshly milled pepper

1. Melt 2 tablespoons of the butter in the roomy skillet, add the mushrooms, and cook over high heat until they've released their juices and browned, about 6 minutes.  Season with salt and plenty of pepper and set aside on a plate.
2. Return the pan to the heat and add the remaining butter and the garlic.  When the butter is foaming, add the spinach, sprinkle with salt, and cook until tender and most of the liquid has evaporated, about 4 minutes.  Return the mushrooms to the pan and toss with the spinach.  Taste for salt and check to be sure everything is good and peppery. 
3. Enjoy!