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In a large pot, heat the olive oil over medium heat.
Add the diced onion and cook until softened, about 4-5 minutes.
Stir in the lentils, acorn squash, diced tomatoes, vegetable broth, cumin, smoked paprika, salt, and pepper.
Bring the soup to a boil, then reduce heat and let it simmer for about 25-30 minutes, or until the lentils are tender and the squash is cooked through.
Taste and adjust the seasoning as needed.
Serve the soup hot, garnished with fresh parsley.