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Preheat your oven to 200°C (400°F).
Place the butternut squash, onion, and garlic bulb in a baking tin. (Note: The smaller the chunks of squash, the faster they'll cook.)
In a bowl, combine the curry powder, ground cumin, turmeric, maple syrup, and a drizzle of olive oil.
Brush the veggies in the tray with the curry mixture and bake in the oven until tender and juicy (around 45 minutes).
Meanwhile, prepare the lentils. After draining the lentils, pat them dry very well and place them in a bowl. Add a drizzle of olive oil, salt, and pepper. Toss to coat evenly. Air fry at 200°C (400°F) for 15 minutes, or bake in the oven at 200°C (400°F) for 30 minutes.
Scoop out the flesh of the squash and discard the peel. Transfer the roasted vegetables to a food processor. Squeeze the garlic bulb to release the roasted cloves, and add the silken tofu, coconut milk, vegetable stock (if using), salt, and pepper to taste. Blend until smooth.
If the soup is too cold, quickly warm it in a pan.
Serve with the crispy lentils, planflakest-based yogurt, fresh coriander, a drizzle of olive oil, salt, pepper, and crusty bread.