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Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Add minced garlic and chopped onion; cook, stirring, until fragrant and softened, 1 to 2 minutes. Add cubed butternut squash and the prepped zucchini, carrots, bell pepper and tomato; cook until the vegetables are starting to soften, 3 to 5 minutes. Add ½ teaspoon each coriander, cinnamon, paprika and salt, and ¼ teaspoon each pepper and turmeric.
Add 2 cups broth; stir and bring to a gentle boil over medium-high heat. Reduce heat to maintain a gentle simmer. Cover and simmer, stirring occasionally, for 30 minutes.
Increase heat to a lively simmer; cook, uncovered, until the liquid is thick and reduced, 10 to 15 minutes. Add ½ teaspoon lemon zest and 1 tablespoon lemon juice; stir to combine. Garnish with cilantro, if desired.