Green chilli lentil squash soup

In a small coffee grinder, blender all spices into powder so that aroma can be released

Saut spices, diced onions and garlic on medium heat until you small the aroma. Add diced tomatillo keep saut for one minute.

Pour in 16 oz of stock and add 2 cups of water. In the meantime, add lentil. Bring it to a boil, then return to simmer for about 8 minutes. Add roasted acorn squash and continue to simmer for about 5 minutes on low heat.

Adjust seasoning before serving.