Spiced Lentil, Potato and Acorn Squash Soup

I had cut an Acorn Squash into wedges, drizzled them with olive oil and garam masala and roasted them for supper, to accompany some other curried stuff.  There was loads left over so I made a simple yet very warming and filling soup.  Start, as always, with a large chopped onion sauteeing in oil. Add two cloves of garlic, chopped, an inch or so of fresh ginger, chopped, 2 big teaspoons each of ground cumin and coriander, a teaspoon of turmeric and a hot red chilli, chopped - leave the seeds in it you like it really hot.  Now add a teacupful of red lentils, 3 medium potatoes, peeled and chopped, and around half a squash, peeled and chopped, roasted if you have time but not a problem if you don't.  Add a litre of veg stock, Marigold is fine, and two tomatoes, chopped, or half a tin thereof.  Bring to the boil and simmer for 30 minutes until thick with swollen lentils - rather poetic.  Blend with a stick blender or in a processor.  I made some coriander and lime oil to swirl in at the end (blend all together like making a pesto) but you could just add coriander.  Serve with warm naan bread for a substantial and nutritious lunch!