1 tablespoon olive oil
4 medium carrots, sliced 1/2 inch thick
1 cup chopped onion (1 large)
1 pound pumpkin or winter squash, roasted, peeled, seeded, and cut into 1-inch cubes
1 cup red lentils, rinsed and drained
1 tablespoon grated fresh ginger
1 tablespoon lime juice
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon ground turmeric
1/4 teaspoon cayenne
1/4 teaspoon ground black pepper
4 cups chicken or vegetable broth
2 tablespoons chopped fresh cilantro
plain nonfat yogurt
Preheat oven to 400 degrees. Halve squash and scoop out the seeds. Sprinkle with cayenne, salt and black pepper and drizzle with olive oil. Roast for 30-45 minutes, or until squash is squashy. Scoop out squash and cut into chunks. Set aside.
In a large Dutch oven or soup pot, heat oil and add onions and carrots and cook until beginning to soften. Stir in broth, lentils and all the spices. Bring to a boil, then throw in the squash and reduce heat.
Simmer until lentils are beginning to fall apart, about 15 minutes. Stir in lime juice, and ladle into bowls, topped with cilantro, yogurt and peanuts.