Slow cooker method

1. Add all of the ingredients to a slow cooker except for the spinach (or kale) 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 spinach (or kale) 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 against the side of the pot

Stovetop method

1. Preheat a soup pot or a large Dutch oven over medium heat.  
2. Add the onion and carrots and cook until the onions are translucent and the carrots have softened for about 7-8 minutes, adding a splash of water (if needed) to cook oil-free (or cook the onions and carrots in a neutral-tasting oil). 
3. Then add the garlic, curry powder, smoked paprika, ground cumin, ground coriander, salt, and cayenne pepper, and cook for about a minute.
4. Next, add the vegetable broth and deglaze the pan by using a wooden spoon to scrape off any cooked-on bits stuck to the bottom of the pan.
5. Then add butternut squash, chickpeas, lentils, and tomato paste.  Stir the lentils to prevent them from sticking together.
6. 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.
7. To make the soup creamy, mash the cooked squash with a spoon against the side of the pot.
8. Stir in the lime juice and spinach (or kale), and serve when the greens have wilted.