Rice, Lentil, and Butternut Squash Soup

In a large pot, heat the oil over medium. Add the onion and sauté for a couple of minutes, or until softened and fragrant.
1 tablespoon olive oil, 1 medium yellow onion
Add the butternut squash and cook for another five minutes, stirring occasionally, to soften slightly.
500 grams (18 oz) one small butternut squash
Stir in the garlic and cook for another minute. Add the cumin, salt, pepper, paprika, and cayenne pepper, and cook for about 30 seconds.
3 cloves garlic, 1 teaspoon cumin, 1 teaspoon sea salt, 1 teaspoon black pepper, ½ teaspoon sweet paprika, ½ teaspoon cayenne pepper
Pour in the apple cider vinegar and stir to lift any spices that may be sticking to the pot. Add the tomatoes and vegetable stock.
1 tablespoon apple cider vinegar, 400 grams (14 oz) canned diced tomatoes, 1.5 litres (6 cups) vegetable broth
Increase the heat to high and bring the soup to a rolling boil. Add the lentils and rice, reduce the heat to medium-low, then simmer, covered, for 30-45 minutes, or until the rice is cooked.
150 grams (1 cup) lentils*, 100 grams (½ cup) brown rice**
Remove from the heat and stir in the spinach. Taste for seasoning and add more salt if needed. Serve hot and keep leftovers in the refrigerator for up to three days. This soup freezes well.
70 grams (3 cups) spinach or other greens