Heat the avocado oil in a large soup pot over medium heat. Add squash, onion, garlic, carrots, and zucchini and sauté for 25–30 minutes, stirring occasionally, until vegetables are softened and lightly caramelized.

Remove the zucchini slices (as much as you can) and set aside. They will be returned for texture later.

Add the red lentils, six cups broth, and salt to the pot. Bring to a boil, then reduce to a simmer and cook for 30 minutes.

If using chicken, add the cutlets and simmer for another 15 minutes, until cooked through.

Remove chicken and about one cup of the carrot pieces from the soup. Shred or slice the chicken and set aside.

Using an immersion blender, puree the soup until thick and velvety. If needed, add more broth, 1/2 cup at a time, until the soup reaches your preferred consistency.

Return the reserved zucchini and carrots to the pot for texture. Top each bowl with shredded or sliced chicken before serving.