Slow cooker method

1. Add everything to a slow cooker except for the spinach and lime juice and stir together.
2. Cook on low for 5-6 hours or high for 3-4 hours.
3. When the soup is done stir in the kale or spinach and lime juice, it will only take a few minutes for the greens to wilt.
4. To make the soup creamy mash the cooked squash with a spoon up against the side of the pot.

Stovetop method

1. Sauté the onion and carrots until the onions are translucent for about 7-8 minutes, adding a splash of water (if needed) to cook oil-free (or use a neutral-tasting oil).  Carrots won’t be done, they’ll continue cooking with the soup.
2. Then add the garlic, curry powder, paprika, cumin, coriander, salt, and cayenne pepper, and sauté for about a minute.
3. Then add the vegetable broth and deglaze the pan by using a wooden spoon to scrape off any cook-on bits stuck to the bottom of the pan.
4. Then add butternut squash, chickpeas, lentils, and tomato paste.  Stir the lentils to prevent them from sticking together.
5. Bring to a boil, then lower to a simmer, and cook covered for about 20-25 minutes, or until the lentils and squash are tender.  Stir occasionally during cooking.
6. To make the soup creamy mash the cooked squash with a spoon up against the side of the pot.
7. Stir in the lime juice and spinach (or kale), and serve when the greens have wilted.