Add oil to a large stockpot. Once hot, add onion and garlic and sauté for 3-5 minutes. Add spices (turmeric, cumin, chili powder, cayenne pepper, cinnamon, sea salt and pepper) and cook for an additional minute.
Add butternut squash chunks, veggie broth, tomatoes, coconut milk, lentils, tomato paste and apple cider vinegar to the pot.
Bring mixture to a boil. Once bubbling, reduce heat to medium and simmer the stew uncovered for about 30-35 minutes, stirring occasionally. Once the butternut squash is fork-tender and the lentils are cooked, reduce heat to low.
Add in spinach, stir and let stew sit for a couple minutes to allow the greens to wilt.
Portion stew into bowls, top each bowl with fresh cilantro and green onions before serving. You can also serve the stew over brown rice or quinoa if you’d like.