Dice onion and red bell pepper. Mince garlic and ginger. Peel butternut squash and cut into chunks.
In a medium soup pot, over medium-high heat, add oil. Add onion and red bell pepper. Cook for 5 minutes, or until starting to soften. Add minced garlic and ginger, spices, and salt. Cook for 5 minutes, until starting to stick slightly.
Add broth or water, chopped butternut squash, and red lentils. Bring to a boil, stirring to combine. Lower heat to a simmer, covered, and until squash and lentils are soft, about 30 minutes, stirring occasionally.
Add chickpeas and tomato paste, if using. Cook for 15 minutes more. Serve immediately!
Finely dice jalapenos, garlic, and cilantro. Zest 2 limes and juice one of them.
Combine diced ingredients with lime zest and juice, oil, salt, and pepper, and let rest at least 10 minutes before serving. Keeps for up to 3 days in the refrigerator.