3 tablespoons extra-virgin olive oil, divided1 medium onion, finely chopped2 medium carrots, finely chopped1 medium parsnip, peeled and finely chopped4 cups peeled diced acorn squash or butternut squash1 medium green apple, peeled and finely chopped1 tablespoon curry powder3 cloves garlic, minced, divided1 teaspoon grated fresh ginger4 cups low-sodium vegetable broth1 (14-ounce) can no-salt-added diced tomatoes1/2 cup red lentils, picked over and rinsed2 whole-wheat naan flatbreads, halved1/4 cup chopped fresh cilantro, plus more for garnish1. Preheat oven to 375 degrees F. Line a baking sheet with foil.

2. Heat 2 tablespoons oil in a large saucepan over medium heat until shimmering. Add onion, carrots and parsnip, and cook until the onions are translucent, about 6 minutes. Add squash, apple, curry powder, two cloves garlic and the ginger; cook, stirring, until fragrant, 1 to 2 minutes. Add broth, tomatoes and lentils; stir to combine. Bring to a boil. Reduce heat to maintain a low simmer, cover and cook until the squash and lentils are tender, about 20 minutes.

3. Meanwhile, brush one side of each naan with the remaining 1 tablespoon oil. Sprinkle with the remaining minced garlic and place on the prepared baking sheet. Bake until warmed, 5 to 6 minutes. Remove from oven and sprinkle with cilantro.

4, Gently mash some of the soup with a potato masher to achieve desired consistency. (Alternatively, transfer half the soup to a blender and puree. Use caution when blending hot liquids.) Garnish the soup with cilantro and serve with the naan.

To make ahead: Store, covered, in the refrigerator for up to four days.

Recipe nutrition per serving: 487 Calories, Total Fat: 15 g, Saturated Fat: 3 g, Cholesterol: 1 mg, Carbohydrates: 76 g, Fiber: 14 g, Total Sugars: 17 g, Protein: 14 g, Sodium: 406 mg, Potassium: 983 mg, Vitamin A: 7440 IU.