1 onion                                           
1 cup of red lentils                            
1 cup chopped mushrooms (optional)                                        
1 butternut squash (or one can pumpkin puree)                                   
1 cup orange juice                     
juice of one lemon (optional)         
2 tsp sugar (optional)                 
veggie broth (1 1/2 cups or so)   
1/2 tsp cumin                               
1/2 tsp coriander                             
1 tsp cinnamon                            
3/4 tsp powdered ginger              
1/2 tsp powdered mustard          
cayenne to taste                          
salt to taste

Roast the squash by cutting in half, removing seeds and stringy membrane, place cut side down on baking sheet, pierce skin with a fork a few times, cook at 350 for 40 minutes or until soft.

Chop onions and caramelize in a soup pot. Add broth as needed. (When onions are done put in mushrooms and sauté until liquid is released and cooked down.)

Rinse lentils. For quicker soup soak them in the broth.
Scoop squash flesh away from skin and puree with orange juice.

After onions are caramelized (and mushrooms are done) dump all ingredients into the onion cooking pot.
Simmer gently until lentils are cooked.

If using the squash you may wish to add onion juice to cut the sweetness, if using canned pumpkin you may wish to add sugar to add to the sweetness.

Serves 4