Butternut Squash and Lentil Soup

• 1 tablespoon medium-high heat oil
• 1 tablespoon brown mustard seeds
• 1 tablespoon whole cumin seeds
• ¼ teaspoon red pepper flakes ((adjust to taste))
• 1 medium yellow onion (diced)
• 2 garlic cloves (chopped)
• 1 inch piece of ginger (peeled and chopped)
• 2 pounds butternut squash (peeled, de-seeded, and cubed)
• 1 cup red lentils
• 4 cups vegetable broth ((or 4 cups water + bouillon))
• 1 (13.5-ounce) can coconut milk
• 1 teaspoon salt ((or more to taste))
• ¼ cup chopped cilantro ((optional))
• (Optional: 1 teaspoon turmeric and ½ teaspoon black pepper, for extra anti-inflammatory benefits)

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