3 tablespoons extra-virgin olive oil, divided 1 medium onion, finely chopped 2 medium carrots, finely chopped 1 medium parsnip, peeled and finely chopped 4 cups peeled diced acorn squash or butternut squash 1 medium green apple, peeled and finely chopped 1 tablespoon curry powder 3 cloves garlic, minced, divided 1 teaspoon grated fresh ginger 4 cups low-sodium vegetable broth 1 (14 ounce) can no-salt-added diced tomatoes ½ cup red lentils, picked over and rinsed 2 whole-wheat naan flatbreads, halved ¼ cup chopped fresh cilantro, plus more for garnish
STEP-1
Preheat oven to 375°F. Line a baking sheet with foil. Heat 2 tablespoons oil in a large saucepan over medium heat until shimmering. Add onion, carrots and parsnip and cook until the onions are translucent, about 6 minutes.
STEP-2
Add squash, apple, curry powder, 2 cloves garlic and ginger and cook, stirring, until fragrant, 1 to 2 minutes. Add broth, tomatoes and lentils and stir to combine. Bring to a boil. Reduce heat to maintain a low simmer, cover and cook until the squash and lentils are tender, about 20 minutes.
STEP-3
Meanwhile, brush one side of each naan with the remaining 1 tablespoon oil. Sprinkle with the remaining 1 clove garlic and place on the prepared baking sheet.
STEP-4
Bake until warmed, 5 to 6 minutes. Remove from oven and sprinkle with cilantro.
STEP-5
Gently mash some of the soup with a potato masher to achieve desired consistency. (Alternatively, transfer half the soup to a blender and puree. Use caution when blending hot liquids.) Garnish the soup with cilantro and serve with the naan.