Butternut Squash Soup with Crispy Lentils

Bahan-bahan (4 porsi)

• 1 large or 2 small butternut squash ((3 lbs or 1.3 kg total) )
• 3 tablespoons extra virgin olive oil, (plus more for roasting squash)
• 1 teaspoon kosher salt, (plus more for seasoning)
• Freshly cracked black pepper
• 3 to 4 cups (720 to 960 mL) good-quality vegetable broth
• ¾ to 1 cup (150 to 200g) green or brown lentils ((see Note 1) )
• 1 large yellow onion, (finely chopped)
• 8 g arlic cloves, (finely chopped)
• 1/2 teaspoon red wine vinegar, (more as needed (or freshly squeezed lemon juice))
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/2 teaspon ground ginger
• 1/4 teaspoon ground coriander
• 1/4 teaspoon white pepper
• 1/4 teaspoon cayenne pepper ((for a kick) )
• 1/4 teaspoon freshly ground nutmeg ((or 1/8 tsp pre-ground))
• 1/2 cup (120g) full-fat coconut milk, ( well-stirred )
• 1/2 cup (120g) Cashew Cream ((see 2nd recipe card); OR)
• 1 handful flat-leaf parsley or cilantro (chopped (optional))
• Flaky sea salt
• Crusty bread to serve 4, (toasted if desired)