1
Sauté the onion, garlic and ginger in a little olive oil. Add the butternut squash and sweet potato, and sauté for a few minutes. Then add the vegetable stock and bring to a boil.
2
Gently boil the soup for 15 minutes, then puree with a hand blender or food processor to get a smooth soup. Season to taste with salt and pepper.
3
Warm the lentils briefly in a pan or microwave.
4
Serve the soup in bowls, then add the lentils. Crumble feta cheese over the top and garnish with thinly sliced spring onion and a drizzle of squash oil.
5
Serve with bread.
