Butternut Squash and Lentil Soup

1: Heat the oven to 190°C.

2: Drizzle the squash with olive oil and cover with the spices, season with salt and roast for 40 minutes until tender, turning halfway.

3: Meanwhile, finely chop the onion, chilli, and garlic.

4: Sauté onion in a large saucepan until beginning to color, about 5 minutes.

5: Next, add in the garlic and chilli and cook for another minute.

6: Pour in the lentils and cover in all the garlic and onion oil, stirring for a minute.

7: Add 500ml of water and the stock cube, and cook until the lentils are soft.

8: When the squash is cooked, blend it to a thick smooth paste.

9: Pour the blended squash into the saucepan of cooked lentils and stir.

10: If it's too thick, add more water to reach your desired consistency.