1. Cut the butternut squash in half. Scoop out seeds, pierce with a knife and bake on 375 degrees Fahrenheit, uncovered, till soft in center, about 30 minutes. Scoop out and mash a bit with a fork, leaving some chunks.
2. Heat oil in a large soup pot, and sauté the onion, carrots, and garlic for about five minutes till the onions are soft. Add lentils and seasoning and stir till fragrant.
3. Add in the seven cups of water. Bring to a boil, then add in the mashed butternut squash. Stir and let simmer 30 minutes or until lentils are soft.