Butternut Squash and Lentil Chili

Pre-heat oven to 400Place the quartered butternut squash along with the quartered onion onto 2 parchment-lined baking sheets and place in the oven to roast for about 30-40 minutes (I seasoned mine with salt and pepper and brushed on a bit of coconut oil to aid in the roasting process).Once the squash is roasted, allow to cool for about 20 minutes before scraping the meat of 6 of the butternut squash quarters (reserving the last two for later) into a food processor (feel free to do this in 2 batches if your food processor isn't big enough).Add the roasted onion, 3 cloves of garlic, and half of the chicken broth.Blend until very smooth.In a large pot, add the diced onion and 1 tbs of coconut oil and cook over a medium heat until the onion is translucent.Add the ground turkey along with the chili oil and using a wooden spoon, separate the chunks of turkey to ensure even browning.Once the turkey is browned add the butternut squash puree along with the chicken broth, the remaining butternut squash (cubed ) chickpeas, kidney beans and lentils.Allow to simmer for about 30 minutes.Season with salt and pepper according to taste and serve with a drizzle of chili oil and pumpkin seeds as a garnish.