Heat the oil in a large stockpot or Dutch oven. Add the diced onions, celery, carrots, butternut squash, and minced garlic and sauté for about 5 minutes until everything softens slightly. Season with salt, pepper, and spices and cook for about 2 minutes.
Add the broth, water, and crushed tomato. Stir until the tomato has broken down. Bring the soup to a boil, cover, and reduce to simmer for 10 minutes or until squash is fork-tender.
Remove from heat and stir in Quick-Cook Lentils, lemon juice, spinach, and stir until the spinach has wilted. Serve immediately and top with your desired toppings.
For garnishes, I like to do a dollop of coconut yogurt or sour cream and cilantro. Salt and pepper to taste. Serve.