A velvety, gently spiced soup for chilly autumn days. Roasting the squash brings out its sweetness, while red lentils give the soup body without needing cream.

Try our Red Kuri Squash for this comforting bowl. The weight below refers to prepared flesh, so allow extra for skin and seeds.

Serves 4 | Prep: 15 minutes | Cook: 45 minutes | Vegan with suitable stock

Ingredients

• 800g squash flesh, peeled and cut into 2–3cm cubes
• 2 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, finely chopped
• 1 tsp ground cumin
• 150g dried red lentils, rinsed
• 1 litre vegetable stock, plus extra to thin
• 1 tbsp lemon juice, or to taste
• Salt and black pepper
• Pumpkin seeds and bread, to serve (optional)

Method

1. Heat the oven to 220°C/200°C fan/gas 7. Toss the squash with 1 tbsp oil and a little seasoning. Spread across a large roasting tray and roast for 30–40 minutes, turning halfway, until soft and golden at the edges.
2. Meanwhile, warm the remaining oil in a large saucepan. Add the onion and cook gently for 8–10 minutes until soft. Add the garlic and cumin and stir for 1 minute.
3. Add the lentils and stock. Bring to the boil, then simmer gently for 20–25 minutes, stirring occasionally, until the lentils are completely soft.
4. Add the roasted squash and blend until smooth. If using a jug blender, let the soup cool slightly first and follow the blender’s instructions for hot liquids. Add a splash of stock if needed, then warm through.
5. Stir in the lemon juice and taste before adding more seasoning. Serve with pumpkin seeds and bread, if liked.

Kitchen tip: For a little heat, add a pinch of chilli flakes with the cumin.