Heat olive oil in a large pot over medium-high heat. Add chopped onion and saute for a couple of minutes. Add garlic and continue to saute until onions are translucent.
Add chopped carrots, parsnips, butternut squash and bay leaves to the pot, stirring continuously. Add winter spice mix, salt and black pepper to taste. Cook for 5 minutes until the vegetables start to soften.
After you've rinsed your lentils, add to the pot. Add vegetable broth, coconut milk and bring to a boil. Cover, reduce to low heat, and simmer for 15 minutes.
Once simmered, remove bay leaves, turn heat off and set aside. Add mixture to your Vitamix and puree. I used setting 4 and pureed for 2 minutes to achieve my desired consistency.
Serve either hot or cooled to room temperature. Enjoy!