We tried this NYT recipe: https://cooking.nytimes.com/recipes/1013357-lentil-stew-with-pumpkin-or-sweet-potatoes We used 1 lb butternut squash (the smallest we could find) (see Note below) and 1 carrot instead of ½ lb squash and 2 carrots. We finished the soup (after turning off heat) with juice from half a lemon. We also found this recipe took about 2 hours to make, including prep time. This recipe easily can be vegetarian if you use vegetable stock or water in lieu of chicken broth. (July 2018)
We served this with homemade croutons, recipe here: http://piglettedc.tumblr.com/post/114581924186/herbed-croutons-we-based-this-recipe-on-the
Note: Butternut squash is notoriously hard to peel and cut, and it can cause tendon sprain in your arm. You can make butternut squash more malleable by pricking the peel a few times with fork tines and then microwaving on high for about 30 seconds (I often place it on a damp paper towel). The flesh will be about as soft as a sweet potato. Then trim, peel, and dice as you normally would.
Cooking Adventures 