Pre-heat the oven to 180ºC. Line a baking dish with parchment paper and lightly coat it with olive oil. Add the cubed butternut squash, sprinkle with a little salt, and roast for 30 to 40 minutes, or until the squash is tender and golden brown. Remove from the oven and let cool at room temperature.
In the meantime, heat a large pot over medium-heat, add a few glugs of olive oil, the chopped onion, dried chiles and ½ teaspoon of ground cinnamon. Cook, stirring often, for 8 to 10 minutes, or until the onion has softened.
Add the lentils and stock to the pan. Bring to a boil and, once boiling, reduce the heat to a low-medium and simmer for 20 minutes, or until the lentils are cooked. Once the lentils are cooked, add the roasted butternut to the pot, and season with salt.
With an immersion blender, puree the soup until smooth.
Toast the pine nuts in a large dry skillet over medium-high heat. It should take about 3 to 4 minutes to get them slightly brown. At the last minute of toasting, stir in 1 teaspoon of ground cinnamon, mixing well until the pine nuts are well coated.
To serve, transfer the soup to deep plates and add the chopped coriander and one tablespoon per person of the toasted pine nuts.