Curried Lentil Squash Soup

I read an Epicurious recipe for lentil-squash soup with curry, and used it as an inspiration for this. We have a bunch of garden squash in the freezer, so I pulled out one of those (it might be a golden acorn squash), and put together my own approximation of curry powder--coriander, cumin, ancho chile powder, cinnamon, cloves, black pepper, turmeric, cayenne, and a little VERY old actual curry powder. I used red lentils and white wine and chicken broth, and topped the whole thing with the Epicurious-suggested cilantro oil. It wasn't bad. We had leftover beet/carrot/watercress salad and some good hippie bread alongside.