Squash And Red Lentil Soup - cooking recipe

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

Preparation

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