Preheat your oven to 400°F (200°C) and toss the cubed butternut squash with a tablespoon of olive oil and a pinch of salt. Spread on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized, filling your kitchen with sweet, roasted aroma.
While the squash roasts, heat a small splash of olive oil in a large soup pot over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds, until it begins to soften and smell inviting.
Add the chopped carrots to the pot and cook, stirring occasionally, for about 5 minutes until they start to soften and brighten in color.
Pour in the vegetable broth and bring the mixture to a gentle simmer. Add the cinnamon and stir well to distribute the warm spices. Let the vegetables cook for another 10 minutes, or until the carrots are tender.
Add the roasted butternut squash to the soup pot and stir to combine. Use an immersion blender or transfer the mixture carefully to a blender to puree until ultra-smooth and velvety in texture.
Return the soup to the stove if using a blender, and warm through. Toss the chopped kale into the pot and cook for about 3-5 minutes until wilted and tender, adding more broth if the soup becomes too thick.
Finish the soup by stirring in the lemon juice and seasoning with salt and pepper to taste. Adjust flavors as needed, adding more lemon for brightness or salt for depth.
Ladle the hot, fragrant soup into bowls, revealing its smooth, vibrant orange color and hearty greens. Optionally garnish with a drizzle of olive oil or a sprinkle of freshly chopped herbs for an inviting presentation.
