Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper.

Carefully cut the squash in half. If the squash is too tough to cut, roast whole for 10 minutes, let cool, then cut in half and then continue roasting: Scoop out the seeds, then rub cut side of squash with olive oil and sprinkle with salt. Roast for 30 minutes, flesh side down, until soft. Let cool. Remove the flesh from the skin and set aside.

In a small pot combine lentils with three cups water. Bring to a boil, then simmer for 20 minutes or until soft. Drain and set aside.

Meanwhile, in a large soup pot, heat olive oil over medium heat. Add onions and saute until golden, five to seven minutes, stirring frequently.

Add squash, lentils and six cups of stock. Simmer for five minutes to allow flavors to combine, then blend carefully with an immersion blender. Add more stock if the soup is too thick. Taste the soup, then add salt and pepper if desired.

Garnish with chopped chives, roasted pumpkin seeds and freshly ground black pepper, if desired.