Servings: 4

2 tbsp olive oil 2 tbsp olive oil
1 tsp cumin seeds 1 tsp cumin seeds
2 garlic cloves, peeled and finely grated 2 garlic cloves, peeled and finely grated
5cm piece ginger, peeled and finely grated 5cm piece ginger, peeled and finely grated
1 onion, peeled and finely sliced 1 onion, peeled and finely sliced
1 x 900g butternut squash 1 x 900g butternut squash
400 g tin lentils 400 g tin lentils
1¼ l hot vegetable stock 1¼ l hot vegetable stock
1 x 400g tin haricot beans, drained and rinsed 1 x 400g tin haricot beans, drained and rinsed
3 tbsp rose harissa 3 tbsp rose harissa
50g pine nuts 50g pine nuts
Juice of 1 lemon Juice of 1 lemon
2 tbsp finely chopped flat-leaf parsley 2 tbsp finely chopped flat-leaf parsley
Kefir yoghurt 4tbsp to serve Kefir yoghurt 4tbsp to serve

Wrap the squash in foil and roast at 200° C for 45mins to 1hr until soft
Put the oil in a large pan on a medium heat, then add the cumin, garlic and ginger, and stir-fry for 30 seconds. Add the onion, and soften, stirring occasionally, for seven minutes
Chop up the squash including the skin and add to the onion mix
Add the tinned lentils
Add the hot stock to the pan, bring to a boil, then turn down the heat and leave to simmer for 10 minutes.
Meanwhile, tip the beans and rose harissa into a frying pan large enough to take the beans in almost a single layer, and fry on a medium heat for four minutes on each side, until the beans start to crisp up.
Transfer to a plate lined with kitchen roll, then put the pine nuts in the hot pan and toast on a low heat for two to three minutes on each side, watching them carefully so they don’t burn.
Blitz the soup in batches in a high-speed blender or food processor, or with a stick blender, until velvety in texture, then stir in the lemon juice, taste and adjust the salt as needed.
Serve the soup topped with the beans, pine nuts, parsley and yoghurt