Heat the oil in a large saucepan, add
the squash and carrots, sizzle for 1 min,
then stir in the curry powder and cook
for 1 min more. Tip in the lentils, the
vegetable stock and coconut milk
and give everything a good stir. Bring
to the boil, then turn the heat down
and simmer for 15-18 mins until
everything is tender.
Using a hand blender or in a food
processor, blitz until as smooth as you
like. Season and serve scattered with
roughly chopped coriander and some
naan bread alongside.