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1
Heat the olive oil in a large saucepan or small stockpot.
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2
Reserve a few slices of chili to use as a garnish and add the rest of it to the oil.
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3
Add the onion and garlic and cook, stirring frequently, over a medium heat for 10 minutes.
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4
Meanwhile, peel the squash.
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5
Cut it in half lengthways and scrape out the seeds and pith with a metal spoon.
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6
Cut the flesh into bite-sized chunks.
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7
When the onion has been frying for 10 minutes, add the squash and stir well.
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8
Raise the heat under the pan to medium-high and cook, stirring occasionally, for 10 minutes, or until the squash pieces are starting to turn golden brown.
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9
Meanwhile, pick the tender cilantrostalks from the leaves and keep them separate.
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10
Pour the broth and sherry into the saucepan, then add the cilantro stalks and lentils and bring to a boil.
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11
Simmer, stirring occasionally, for 15 minutes or until the squash is very tender.
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12
While the soup is simmering, cut the spinach into strips.
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13
Remove the soup from the heat and allow it to cool briefly.
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14
Then puree the mixture using a hand-blender.
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15
Return the soup to the saucepan and heat through.
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16
Stir in the spinach and two-thirds of the cilantro leaves and stir through the hot soup just until they are wilted.
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17
Taste and add salt and pepper as necessary, and adjust the consistency if desired with a little water.
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18
Pour the soup into serving bowls, garnish with the reserved cilantro and chili and sprinkle with a little more salt and pepper before taking it to the table.
