Roast the Butternut Squash

1. Preheat oven to 400°F (200°C).
2. Spread diced squash on a sheet pan. Drizzle with olive oil, season with salt and pepper, and toss to coat.
3. Roast for 25–30 minutes, or until golden and fork-tender. 

Making the Soup

1. In a large pot, warm olive oil over medium heat. Add the onion, carrot, celery, and garlic. Season with salt and pepper. Cook for about 7–8 minutes, until soft and fragrant.
2. Stir in the red pepper paste, tomato paste, oregano, and mint. Cook for 1–2 minutes until everything is coated and the pastes darken slightly.
3. Add the roasted butternut squash, rinsed red lentils, and 10 cups of water (or low-sodium vegetable broth). Bring to a gentle boil, then reduce heat and simmer for 30 minutes, or until the lentils are tender.
4. In a small saucepan, melt the butter over low heat. Let it cook until it turns golden brown and smells nutty. Stir in the Aleppo pepper, then immediately turn off the heat. The butter should take on a rich red hue.
5. Ladle the soup into bowls and spoon the Aleppo butter over the top. Serve warm, with crusty bread or a fresh salad on the side.