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Rinse the red lentils thoroughly under cold water. Optionally, soak the lentils and cashews in cold water overnight. Once soaked, drain the water and rinse again.
In a large pot, heat 1 tablespoon of olive oil, add the leek, and cook for 5 minutes.
Then, add the garlic, ginger, turmeric, and cumin. Cook for 2 minutes until fragrant.
Then add the carrots, butternut squash, lentils, cashews, and vegetable stock. Bring to a soft boil, then reduce the heat, cover partially, and cook for 30 minutes or until all the vegetables have softened. Turn off the heat.
Blend the soup until perfectly smooth. If using a stand blender, it's recommended to allow it to cool down before blending.
Stir in the lemon juice and maple syrup if using. Adjust salt and pepper to taste, add your favorite toppings, and enjoy!