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Add the onion, garlic and celery to a large pot or dutch oven with 2-3 tbsp vegetable broth or 1 tbsp olive oil.
Cook over medium-high heat for 7-8 minutes until softened and fragrant. If the pot dries out, add a few more splashes of broth.
Add the curry powder and cumin, stir and cook for 2-3 more minutes, stirring frequently.
Add the rest of the ingredients and bring to a light simmer over medium heat.
Lightly simmer, uncovered, for about 20 minutes until the butternut squash and lentils are tender.
Carefully scoop out 2 cups of the soup and add to a blender. Puree until smooth the pour back into the pot and stir to combine. Taste and season with additional salt and black pepper, if needed. To brighten the flavour, you can squeeze in a bit of lemon juice or lime juice.
Enjoy right away or store in a sealed container in the fridge for up to 5 days. It can also be frozen for up to months.