Preheat the oven to 400°F (200°C) for even heat.

Spread 1-inch cubed butternut squash on a baking sheet, drizzle with olive oil, season lightly with salt and pepper, then roast for 25–30 minutes until tender and golden brown.

In a large pot over medium heat, warm oil then sauté diced onion and carrot for about 5 minutes until softened and translucent, adding garlic in the last minute.

Sprinkle ground cumin and coriander into the pot, stirring for 1–2 minutes until aromatic.

Pour in rinsed red lentils and vegetable broth, stirring to combine.

Cover the pot and let the soup simmer for 20 minutes until lentils are soft.

Remove from heat and use an immersion blender to purée the soup until silky-smooth.

Return the blended soup to low heat, stir in salt and pepper to taste, then cook for another 2–3 minutes until piping hot.

Ladle the vibrant soup into bowls, garnish with Greek yogurt or coconut cream and parsley.