Squash Lentil Soup with Dukkah - alive magazine

Ingredients

• 1 medium buttercup or butternut squash, halved lengthwise and seeds removed
• 3 tsp (15 mL) grapeseed oil or other oil of choice, divided
• 1 yellow onion, chopped
• 2 stalks celery, diced
• 2 garlic cloves, chopped
• 1 in (2.5 cm) ginger root, chopped
• 2 tsp (10 mL) curry powder
• 1/2 tsp (2 mL) cinnamon
• 1/2 tsp (2 mL) salt, divided
• 1/4 tsp (1 mL) cayenne or chili powder
• 5 cups (1.25 L) low-sodium vegetable broth
• 1 cup (250 mL) red or yellow lentils
• 1/3 cup (80 mL) unsalted shelled pistachios
• 1 Tbsp (15 mL) sesame seeds
• 1 tsp (5 mL) coriander seeds
• 1 tsp (5 mL) cumin seeds
• 1/2 tsp (2 mL) fennel seeds
• 1/2 tsp (2 mL) whole black peppercorns
• Juice of 1/2 lime
• 2 tsp (10 mL) fresh thyme
• Sour cream or yogurt, for garnish (optional)