Preheat your oven to 375 degrees Fahrenheit. Prepare the butternut squash for roasting by slicing it in half lengthwise and scooping out the seeds. Set the halves on a baking sheet and brush 1 tsp of olive oil over the squash halves before placing them in the oven. Roast the squash for 65-70 minutes or until it's soft and you can pierce it easily with a fork all the way through.
Heat a large pot over medium heat and when it's heated add the 1 tsp olive oil, and then the onion and garlic. Cook these until the onions begin to soften and then add the curry powder and 1 tbsp honey. Stir these together well until the onions are coated and add the lentils.
Stir the lentils into the onion mixture and then spoon the roasted butternut squash out of its skin and into the pot.
Stir everything together to combine, and continue to stir while you add the vegetable broth.
Once the soup reaches a boil, turn the heat to low and let it simmer for 20-25 minutes or until the lentils are soft and cooked through.
While the soup is simmering, prepare the chickpeas for roasting by rinsing the chickpeas under cold water and patting them dry with a clean kitchen towel.
Toss chickpeas with 2 tsp olive oil, sea salt and 1 tbsp honey and spread them out on a parchment-lined baking sheet and roast them at 375 degrees Fahrenheit for about 20 minutes, turning them once at about 10 minutes.
After removing them from the oven, toss them in the curry powder and the other 1 tbsp of honey and set them aside.
After the soup has simmered for 20-25 minutes and the lentils are soft, remove the soup from the heat, add the coconut milk and stir to combine. Use an immersion blender to blend the soup until it's completely smooth and velvety in texture. Adding the coconut milk before you puree will help create this ultra-smooth texture.
Ladle the soup into bowls and drizzle about 2-3 teaspoons of coconut cream or full fat coconut milk over each bowl. If you aren't vegan, feel free to add a dollop of fat-free Greek yogurt instead if you wish, but a little bit of coconut cream gives a delicious flavour and richness that's the perfect compliment to the spice of the curry.
Add a spoonful of the roasted chickpeas to each portion, sprinkle a little chopped cilantro over the top for the final touch, and serve!