1. If using the squash peel and skins as a garnish, wash your squash well and pat it dry. Cut off the ends of the squash and discard (or add to your vegetable scraps for homemade broth!). Use a vegetable peeler to slice off the peel and set aside. Cut the squash in half lengthwise and scoop out the seeds. Separate the seeds from the stringy membrane, rinse them off, and set aside to dry before roasting. Cut the squash into half moon pieces and then cube (see photo in the blog post for a reference).
2. To roast the squash peel and skins, preheat your oven to 400 degrees F. Drizzle the skins and seeds with a bit of oil and season with salt and pepper or any other spices you desire (curry powder, cumin, or even sprinkle them with sugar and cinnamon). Roast for 15-20 minutes until the seeds start to pop and the peels are dried and crispy. Allow them to cool in the warm oven if you can for even more crispiness. 

To make the soup:

1. In a large pot over low heat, cook the sliced onion in a bit of oil or broth for two minutes until soft and fragrant. Sprinkle with salt and pepper (you can continue seasoning with a bit of salt every time you add a new ingredient if desired).
2. Add the garlic and stir for 1 minute until fragrant. 
3. Add the cubed (raw) squash and spices. Allow to steam for 5 minutes with the pot lid on. Stir periodically and splash in some broth or more oil if it’s sticking. 
4. Add the broth and rinsed lentils. Allow the liquid to come to a low boil and then reduce to a simmer. Cook for 10 – 15 minutes until the squash is soft and easily pierced with a fork.
5. Puree the soup with an immersion blender until smooth. Alternatively, carefully transfer the soup to a stand blender if it can process hot liquids (or allow the soup to cool before blending). You may have to blend the soup in batches if using a stand blender. 
6. Taste and adjust the seasonings to your liking adding a bit more salt if needed, more cinnamon and even a splash of maple syrup for a sweeter soup, or more curry powder for more savoury flavour if desired. 
7. Garnish with roasted squash peel, crispy sage leaves, and grated cashew “parmesan” or simply enjoy as is! Store leftovers in the fridge for up to 3 days. Add a splash more broth before reheating if the soup has thickened in the fridge.