Curried squash, lentil & coconut soup

INGREDIENTS

• 1 tbsp olive oil
• 1 butternut squash , peeled, deseeded and diced
• 200g carrots , diced
• 1 tbsp curry powder containing turmeric
• 100g red lentils
• 700ml vegetable stock
• 1 can reduced-fat coconut milk
• coriander and naan bread , to serve