Peel the squash and onions. If you haven’t already, remove the seeds from the butternut squash. Wash the carrots, but don’t peel them! The antioxidants are in the skin, and the skin itself adds a lot of flavor.
Dice everything and place it in a large pot.
Rinse the red lentils, then add them to the contents of the pot.
Cover with water and add the vegetable bouillon cube.
Bring everything to a boil. Once it comes to a boil, reduce the heat and let it simmer for 20 minutes.
After 20 minutes, check to see if the vegetables are cooked by piercing them with the tip of a knife. If some still seem a little hard, cook them for a few more minutes.
Blend everything together, then divide the soup among 6 pretty bowls, and top with a drizzle of cream and some cumin seeds for garnish.