Heat the oil in a large saucepan, and cook the onion, garlic and squash over a medium heat until the onion is soft, around 5 minutes. Add the paprika, and cook for one more minute, then add the vegetable stock. Season well with black pepper (you might need a little salt too if you used low sodium stock), and bring to a simmer. Cook until the squash is soft, around 15 minutes.

While the soup is simmering, boil the lentils in a separate pan until they are soft – again, around 15 minutes. Drain and set aside.

When the butternut squash is soft, blend the soup with an immersion blender until smooth. Add the coconut milk, and once the soup is piping hot, serve the lentils with the soup poured over the top. Top with chopped coriander if desired.