- Preheat the oven to 200°C/gas 7. Cut the butternut squash into quarters lengthways, scoop out the seeds, brush with a little of the oil and bake in the oven for 25 minutes.
- Meanwhile, add the onion and carrot to the pan with 1 tsp of the oil, cook gently for a few minutes, until the onion starts to brown.
- Now, pour the stock into the pan and add the lentils, stir together and simmer for around 15 minutes.
- Remove the butternut squash from the oven, scoop out the flesh and add to the soup.
- Simmer for a further 5 minutes, add a good pinch of pepper, then whizz with a stick blender or in a food processor until smooth.
- Serve with half-fat crème fraiche and chives, if liked.
- Stock cubes contain salt, so don't add any extra salt during cooking. When simmering the soup, you'll be reducing the water content and concentrating the salt content, so taste it once cooked and add salt only if needed.
- To reduce the salt content of the soup, use a low-salt stock cube.
- Freezing instructions: Freeze in portions then defrost in the fridge, or defrost in a microwave and reheat thoroughly until piping-hot.