Add the coconut oil to a large stock pan over medium heat. Add in the onion and cook for 6-8 minutes or until beginning to turn translucent.
Add in the vegetable broth, carrots, butternut squash, lentils, smoked paprika, cumin, and curry powder. Bring to a boil, reduce heat, and simmer for 20-25 minutes, stirring occasionally. About halfway through cooking, cover the soup.
Once the carrots and squash are tender, turn off the heat.
Add in the water or almond milk, maple syrup, apple cider vinegar, sea salt, and cayenne pepper. Stir.
Use an immersion blender to blend the mixture into a smooth and creamy texture. Be patient with this step, as it takes about 5-8 minutes of blending to get it completely smooth.