Spicy Thank You No. 2

I used the Penzey's "Singapore" spice mix two ways, both soups, one lentil and one squash. I liked both soups but wouldn't definitely buy the mix again.

Lentil Soup
--
1) broth
2) lentils
♣) Singapore seasoning: Tellicherry black pepper, lemon peel powder, citric acid, garlic, onion, turmeric, coriander, cumin, ginger, nutmeg, fennel, cinnamon, fenugreek, white pepper, cardamom, cloves, and cayenne red pepper

For (1) I used a beef soup bone, cooked it in well water for a few hours, then took out the marrow, meat, and connective tissues that fell off the bone. While I got the lentils started cooking in the broth I pureed the meat and fat with my wonderful immersion blender then added it all back into the soup.
   For (2) I used black lentils! I'd never used black lentils before. I soaked them for 24 hours, rinsed them, and then cooked them in the broth.

It was good. It is always good when you use sprouted lentils cooked in broth. I may have added onion, since I add onion to practically everything, and of course S 'n' P. The important thing, though, is the broth/stock. And the lentil-soaking. I would not make lentils without soaking them and cooking them in broth. Homemade stock IS SO GOOD.
   Our guests liked it a lot, too.

Nutter Soup
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1) butternut squash
2) coconut milk
♣) Singapore seasoning: Tellicherry black pepper, lemon peel powder, citric acid, garlic, onion, turmeric, coriander, cumin, ginger, nutmeg, fennel, cinnamon, fenugreek, white pepper, cardamom, cloves, and cayenne red pepper

I call this nutter soup because it is so good it's crazy. And because it's butterNut and cocoNut — funny because it has neither butter, nor cocoa, nor nuts in it.
   I have never seen the idea to combine butternut and coconut. I don't know why!!? This should be a standard!
   The coconut milk we buy is full fat, so there's lots of cream clumped at the top of the can (and said can is BPA free). It doesn't have guar gum added: coconut only!
   Now I know what I can make for my vegan friends!