This is soup is simple to make and warms you from the inside out. The spice from the chili flakes adds a nice kick of flavor. 
Serve with a green salad on the side and a dry chardonnay. The perfect cold-weather dinner. 
Yield 8 - 10 servings 
1 small butternut squash, seeded, peeled, and cut into bite-size cubes
4 Tbsp olive oil
Salt and pepper
1 medium onion, chopped
3 garlic cloves, minced
2 tsp ground turmeric 
1½ tsp ground cumin
½ tsp cinnamon
¼ tsp ground cardamom
1-15oz. can diced tomatoes
1-13.5oz. can of full-fat coconut milk
1 cup uncooked red lentils
4 cups vegetable broth
1 tsp red pepper flakes
2 cups fresh spinach, chopped 
2 tsp lime juice
Preheat one to 375℉
Place the cubed squash on a baking sheet, drizzle with 2 Tbsp olive oil, and sprinkle with salt and pepper. Toss the squash until covered with oil, salt, and pepper. Bake for 25 minutes or until the squash is fork-tender. Remove from the oven and set aside. 
In a large pot, add the remaining 2 Tbsp olive oil, onion, and garlic. Sauté over medium heat until the onion softens. Stir in the turmeric, cumin, cinnamon, and cardamom and continue sautéing until the spices are fragrant. 
Add the tomatoes, coconut milk, lentils, broth, red pepper flakes, and season with salt and pepper. Increase the heat to a low boil. Once boiling, reduce the heat to a low simmer and continue cooking until the lentils are fluffy and tender. 
Lastly, add the spinach, cooked squash, and lime juice. Once the spinach has wilted, remove the soup from the heat. Season with salt and pepper to taste. Add additional red pepper flakes if you want a little more spice. Ladle into bowls and serve. 
Just Salt It, and enjoy!