Cut the stem end off of the butternut squash, stand it up on on the cut end, and slice down the middle of the squash to split it in half. Scoop out the seeds, brush the tops of the squash with 1 tbsp olive oil and place faceup into a rimmed sheet pan with an inch of water in it. Place the pan into the oven and allow to cook for 45 minutes, or until you can easily pierce the tops with a fork.
In a Dutch oven or stock pot, add the remaining olive oil and heat on medium. Add minced onion and cook until translucent and starting to brown.
While your onions are cooking, scoop the flesh from your butternut halves. Add garlic, nutmeg, salt, maple syrup, butternut squash and lentils to the pot with 5 c of water or chicken broth. Bring it all to a boil and then reduce it to a simmer for 20 minutes until lentils are cooked.
Add more water as necessary - the soup should be thick, but also “soupy!” Turn off heat and purée with an immersion blender or allow it to cool and add in batches to a food processor.
Sprinkle the soup with plenty of freshly cracked pepper and pepitas to serve!