Preheat the oven to 400F and place a sauce pan on the stove top over medium low heat. Add 2 teaspoons of avocado oil to the pan. Once the oil is warm, add the gochujang and sauté for about 2 minutes then add the ginger and sauté again for 1 minute.

Add the red lentils, five spice and vegetable broth and give everything a good mix to combine. Bring the lentils to a boil then reduce the heat to a low simmer and cook for 30 minutes without a lid.

While the lentils cook, cut your squash in half with a sharp knife, remove the seeds and then cut it into large chunks, leaving the skin on. Next, cut the top of the head of garlic off to expose some of the garlic cloves. Place the squash, garlic and onions in a parchment lined baking tray then pour the oil generously over the squash and exposed garlic cloves. With your hands, make sure the squash is well coated in the oil, then cover the tray tightly with foil and place in the oven to roast for 35 minutes or until the squash is cooked through.

Allow the squash to cool for 5-10 minutes or until safe to handle. Peel or cut the skin off of the squash then add the squash and onion to a high speed blender and squeeze out the roasted garlic from the bulb into the blender cup. Pour in the lentils, maple syrup, miso paste, lime zest and juice and milk of choice. (Note: If you have a smaller blender, you may need to blend this in batches. Alternatively, you can add all the ingredients to your soup pot and use an immersion blender to blend everything until smooth).

Blend the soup on high until the soup is smooth then serve with any additional toppings as desired.