Squash and Red Lentil Soup

This is from a friend's cookbook. I thought it sounded very good.

• Ready In: 1 hr 5 mins
• Serves: 4-6

Ingredients

• 1  squash (about 1 kg whole)
• 2  sprigs rosemary
• 150  g red lentils
• 1  medium onion, diced
• 900  ml  vegetable stock or 900  ml  chicken stock
• 2  tablespoons olive oil
•  salt and pepper, to taste

Directions

1. Peel, seed and dice the squash and roast with the rosemary sprigs and olive oil in a 200 C oven for 45 minutes.
2. You want the total amount of diced squash to be about 2 pounds or 900g.
3. Meanwhile, clean the lentils and then boil them for about 10 minutes.
4. Drain the lentils, add the stock and the onion and simmer for five minutes.
5. Mash the squash and stir into the soup.
6. Season with salt and pepper and serve with a sprig of the roasted rosemary on top.