Spiced Lentil and Butternut Squash Soup

Preheat the oven to 180/gas 6. Place the peeled, deseeded and cubed squash, tomatoes, garlic and carrot in a large roasting tray (you may need to use two trays). Drizzle with olive oil, sprinkle with the spices (add the chilli according to how spicy you like it) and season. Cover with foil; bake for 1 hour 30 minutes, or until the vegetables are soft and slightly caramelised.

Transfer the vegetables to a food blender or processor and pulse in batches, with a little of the stock, until combined into a smooth mixture that still has some texture.

Return the soup to a clean pan; add the remaining stock and bring to the boil. Add the lentils, reduce the heat to low; simmer for 20 minutes or until the lentils are tender, stirring often and adding a little extra stock or water if it becomes too thick. Season to taste with sea salt and freshly ground black pepper.

Ladle into bowls and serve topped with a dollop of yogurt and a sprinkle of sumac. Serve with crusty bread.