Roast the Butternut Squash:

• Preheat your oven to 400°F (200°C).
• Spread the cubed butternut squash on a baking sheet, drizzle with olive oil, and season with salt and pepper.
• Roast for 25-30 minutes, or until the squash is tender and slightly caramelized, stirring once halfway through cooking.

Sauté the Vegetables:

• While the squash is roasting, heat a tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and cook for 5-7 minutes, or until softened.
• Add the garlic and chopped red chili to the pot, and cook for another minute until fragrant.
• Stir in the ground cumin and smoked paprika, cooking for an additional minute to toast the spices.

Combine and Simmer:

• Once the squash is done roasting, add it to the pot with the sautéed onions, garlic, and chili.
• Pour in the vegetable broth and bring the mixture to a simmer. Let it cook for 10-15 minutes to let the flavors meld together.

Blend the Soup:

• Use an immersion blender to blend the soup until smooth. Alternatively, you can transfer the soup in batches to a blender. If the soup is too thick, add more broth or water until you reach your desired consistency.

Finish the Soup:

• Stir in the fresh lemon juice for a touch of brightness (optional). If you like a creamier soup, swirl in some coconut milk or regular cream.

Serve:

• Ladle the soup into bowls, and garnish with fresh coriander or parsley, if desired. Serve with crusty bread or crackers for a complete meal.