squash and lentil soup but make it actually filling

Right so I had half a butternut squash going a bit soft on the side and a bag of red lentils that's been in the Kilner jar for honestly I don't know how long, and this is what came out of it. Basically you roast the squash chunks with a bit of cumin and smoked paprika — like 25 mins at 200 — then bung it in a pot with the lentils, a tin of tomatoes, stock, and whatever onion and garlic you've got. Let it blip for 20 minutes. Blend half of it if you want it a bit creamy but still have some texture, or just leave it chunky, it's fine either way. The lentils make it properly filling tbh, it's not one of those soups where you're hungry again an hour later. I had it with a bit of sourdough I needed to use up and it was dead good. Took maybe 40 minutes total, most of that just waiting.