Instructions: Roughly chop the carrots onions celery and leeks.

Rinse the lentils in cold water.

Heat 50g butter in a large ovenproof pan on the simmering plate and cook vegetables stirstrig occasionally for 5 minutes.

Add crushed garlic; cook for 1 minute.

Stir in lentils stock 150ml vermouth cream herbs seasoning and 300ml water.

Transfer to the boiling plateand bring to boil; cover and cook on the floor at the back of the simmering ovenfor 40 to 45 minutes until vegetables are tender discard herbs.

Meanwhile trim the bases of the squashes so they are flat and cut the tops off at the stalk end; scoop out the seeds.

Place squashes in a roasting tin hang on the bottom runners of the roasting ovenand cook for 35 to 40 minutes or until tender.

Scoop out some of the flesh and add to the soup.

Cool slightly; liquidize in batches m a food processor until smooth.

Pass through a fine sieve if wished and adjust the seasoning.

If soup is too thick dilute with stock or water return to the wiped out pan and keep warm.

Peel and devein the prawns; rinse in cold water.

Place in a pan with remaining butter and vermouth.

Simmer on the simmering plate for 2 to 3 minutes until prawns turn pink.

Strain prawn liquid into the soup.

Ladle into the hollowedout squashes; garnish with the prawns and chives.

If you have vegetarian guests this recipe can easily be adapted by using vegetable stock and omitting the prawns.

Serves 6

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.