Minestra lenticchie, zucca e spinaci - Lentil Squash and Spinach Soup

Today I feel like having a soup, a good soup. I will make it with three main ingredients: lentils, butternut squash and spinach. 

Lentils are the easy going pulse, which don’t need soaking; I use the small brown ones, quicker to cook and lighter to digest. The sweet squash cheers up this rainy day with its bright orange and delicate aroma; and finally, the spinach brings the taste of green to this autumn dish. I bought two bunches of fresh spinach at the market: they are plenty of flavour and texture. Nothing to compare with the fresh baby spinach sometimes I buy in the supermarket. 

I can live on soups and I always make soups for a crowd, even if I am on my own. Soups improve both in flavour and consistency on the next day and they always bring the pleasure of conviviality. You can invite your friends for lunch or dinner at the very last moment, when you have a soup ready in your pan. And if you like to make a full main course for hungry people, add a poached egg to this lentil soup. It will be a delicacy.

Minestra lenticchie, zucca e spinaci
Lentil Squash and Spinach Soup 

1 medium squash (700/800 g), halved
1 large onion, peeled and finely chopped
1 celery stalk, peeled and finely chopped
350 g small brown lentils
1.4 litre vegetable stock
2 bay leaves
500 g fresh spinach leaves, washed and roughly chopped
Salt and freshly ground black pepper
1 teaspoon ground cumin seeds
A squeeze of lemon juice
Extra virgin olive oil

Serves 6 to 8
Preparation time: 15 minutes
Cooking time: 80 minutes 

1. Preheat the oven to 180°C.
2.  Line an oven tray with parchment.
3. With a spoon, scoop the seeds out of the squash. Drizzle the flesh with oil and sprinkle with salt. Finally, arrange the squash on the tray, cut side down.
4. Bake for 25 to 30 minutes, until just tender.
5. Remove from the oven, leave to cool, peel and chop it. Set aside.
6. In a medium saucepan, heat 1 tablespoon of oil and soften the onion with a pinch of salt over low heat for 5 minutes, until translucent. Add the celery and sauté for another 5 minutes. 
7. Stir in the lentils and the squash and cook for 2 to 3 minutes on medium heat. 
8. Add the boiling sock and the bay leaves. Cover and leave to simmer for 35 minutes. Stir occasionally and add more stock if the soup becomes too thick and starts sticking to the bottom of the pan. 
9. Stir in the spinach and cook for 5 minutes. Season with cumin and pepper. 
10. Remove from the heat, drizzle with oil and leave to set for at least 30 minutes. 
11. Serve with a squeeze of fresh lemon juice.