1. Add the lentils and thyme sprigs to a large saucepan, pour enough water to cover about 3 inches and cook over a medium heat until tender (about 15 to 20 minutes). Remove thyme sprigs, season and set aside. 2. Heat the oil in a pot over medium heat. Add the onion and sauté until translucent, about 4 to 6 minutes. Add the butternut squash and broth and cook for about 10 to 12 minutes, or until the squash is tender. 3. Add cooked lentils and spinach to the pot and cook for about 5 minutes, until spinach is wilted. Stir in cilantro and taste and adjust the seasoning. 4. Blend all sauce ingredients until smooth. 5. Ladle the soup into bowls and top with a tablespoon of the sauce. Serve immediately and enjoy!