Begin by roughly chopping the onion, garlic, carrots, and butternut squash.

In your slow cooker, add the lentils along with the chopped vegetables, olive oil, and vegetable broth. Stir gently to combine.

Cover the crockpot and set it to low for 6-8 hours or high for 3-4 hours.

Once cooked, if you prefer a creamier texture, ladle about 2 cups of the soup into a blender. Pulse until smooth, then return it to the crockpot and mix well.

Before serving, add a splash of red wine vinegar or freshly squeezed lemon juice to brighten the flavors. Stir thoroughly.