Lentil and Roasted Butternut Squash Soup

Lentil and Roasted Butternut Squash Soup
Serves 4

2 cup Masoor Dal/Red Lentils
1 Onion, finely chopped
4 Garlic Cloves, minced
1 inch Ginger, minced
2 tsp Cumin
1 tsp Turmeric
1 tsp Garam Masala or Curry Powder
Juice of 1 lime
Oil
Salt & Pepper
1 Quart Stock or water
Cilantro

1 medium Butternut Squash, diced into ½ inch cubes
2 tbsp Oil
Salt and Pepper

Pre-heat oven to 400. Roast the squash 15-20 minutes, turning once.

Wash and cook dal in tumeric and 3 cups of water - more if needed. Cook 10-15 minutes, or until very done. Blend lentils and half of the squash.
In a pan, saute onions and spices until golden. Add the lentils and squash mixture and enough water/stock to make it a soup.
Simmer for a few minutes, and finish by adding the remaining whole squash, cilantro, etc.