Heat 2 tablespoon oil in a large saucepan and add 1 chopped onion, 1 chopped carrot and 1 chopped celery stick. Sauté for about 5 minutes until beginning to soften. Add 2 chopped garlic cloves and cook for another minute.
Add 400g (14oz) squash cut into chunks and cook for about 5 minutes, stirring frequently. Sprinkle 1 teaspoon each of coriander and cumin plus ¼ teaspoon chilli flakes over the squash and toss to combine.
Add 900ml (1½pt) vegetable stock, two tins of chopped tomatoes and a tin of lentils. Bring to the boil, then reduce the heat and simmer gently for 30 minutes.
Purée the soup in a food processor, goblet blender or use a stick blender. Reheat gently if required and serve with your favourte garnish.
Nutrition information is calculated usingan online nutrition database - is approximate and is meant as a guideline only. (It does not include seasoning with salt and pepper as quantities will vary.) Does not include the garnish!
If adding additional vegetables to the soup add after pureeing. Blanched broccoli or spinach works really well and gives the dish an additional nutrient boost.
Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.