Ingredients

• 1 medium to large butternut squash
• 1 can (15 oz) chickpeas)
• 2 large carrots
• 1 medium to large butternut squash; peeled, seeded, cubed, and roasted for 20 minutes in oven at 400
• 1 large onion; chopped
• 1 cup red lentils
• 4 cups vegetable broth
• 2 tablespoons tomato paste
• 1 tablespoon minced peeled fresh ginger; or more
• 1-1/2 teaspoon ground cumin
• 1/4 teaspoon saffron
• 1/4 teaspoon pepper
• 1/4 cup lime juice
• 1/2 cup chopped roasted unsalted peanuts (optional)
• 1/4 cup packed cilantro leaves, chopped