Preheat the oven to 450°F and line a sheet pan with parchment paper. Cut the squash into wedges, place on the prepared pan, and drizzle with olive oil and salt. Rub the oil and salt into the squash, and roast in the oven for 30-35 minutes or until super soft.

In a large pot over medium-high heat, heat the olive oil or avocado oil until shimmering. Add in the shallots, garlic, ginger, and lemongrass, and fry (stirring occasionally)until the shallots are translucent and the garlic has some color (it should be slightly golden). Next, add the curry paste, coconut sugar, salt, and cinnamon. Stir and fry off the curry paste and spice for 1-2 minutes. Quick note, most curry paste is just raw blended aromatics, so frying the paste is essential to bloom the aromatics and bring out the flavor and heat. Lastly, dump in the lentils and water and stir to mix.

Reduce the heat to low, cover the pot partially with a lid, and let the soup simmer for 10-15 minutes or until the lentils are soft, then remove from the heat.

Spoon half the soup (~500 g) into a high-speed blender, along with the coconut milk and 15 oz (425 g) of the squash flesh. Blend together until silky smooth, then pour back into the pot with the butter. Stir together until well combined.

Heat the soup on low for 10-15 minutes until piping hot. Stir in the Thai basil, cilantro, and lime juice, and adjust salt as needed. Serve over sticky white rice or with toasted sourdough bread.