Squash & lentil soup with cumin-spiced bacon bits

Preheat the oven to 220ºC, gas mark 7. Put the squash in a foil-lined tray, cut-side up. Drizzle with 1 tbsp oil and roast for 30 minutes. Meanwhile, put the remaining 1 tbsp oil in a large saucepan and sauté the onion for 2-3 minutes, until lightly browned. Add the lentils and water according to pack instructions, then simmer for 10-15 minutes, or until tender with just a few tbsp water remaining.

Using a fork to hold the hot squash, scoop out the flesh with a spoon and add to the pan. Stir in the stock, umami paste and red peppers. Season, cover and reduce the heat to low. Simmer for 10 minutes.

Meanwhile, mix the cumin and maple syrup in a small bowl. Line a plate with 3 pieces of kitchen paper. Heat a large frying pan, add the bacon and fry for 3-5 minutes, until just crisp. Tip the bacon and fat onto the plate. Drain. Return the pan and the bacon to a medium heat, then drizzle with the cumin syrup. Cook for 1 minute, tossing to coat well. Blend the soup until smooth, then ladle into bowls and serve, sprinkled with the candied bacon bits.