Preheat oven to 400
Toss squash in oil and roast on sheet pan for 20-30 minutes til soft
Saute onion in dutch oven, med heat for 10 minutes. Add garlic, reduce heat & cook another few minutes
Dry toast & grind cumin & coriander seeds, the add cinnamon. Add spices to pot onions & fry for a few minutes
Add the lentils and 1 Q just-boiled water. Cover & simmer for 10 minutes.
Once lentils have softened, add stock, squash, lemon juice, 1 t salt, 1/2 t pepper. Simmer another 10 minutes
Once lentils are fully cooked, take pot off heat and blend soup with immersion blender. Taste & adjust