2 tablespoons unsalted butter
1 1/2 cups onion, finely chopped
1 cup lentils
4 cups low sodium vegetable stock
3 cups cubed butternut squash (1 inch size)
1 tablespoon fresh lemon juice
2 teaspoons minced fresh parsley
1 teaspoon salt, adjust depending on stock
1 teaspoon ground ginger
1/2 teaspoon freshly ground pepper
1/2 tsp large pinch cumin seed
1/3 cup sliced scallion tops