Melt the ghee/butter in a large pot. Add the onions, carrots, garlic, potatoes, and butternut squash. Cook for about 5-7 minutes, until vegetables start to soften.
Add the tomatoes, lentils, and spices. Add salt and pepper. Cook for a minute or two, until fragrant.
Add the stock and water and bring to a boil. Once it starts boiling, cover and simmer for about 45 minutes.
Puree with an immersion blender or blend in a blender (in batches). Adjust the salt level to your liking.
For the pita chips, preheat oven to 450°F. Place the mini pitas or torn pieces on a baking sheet. Drizzle with olive oil (both sides of the pita bread). Sprinkle with sea salt and garlic powder. Bake for about 6-8 minutes until browned and crisp. Serve with lentil soup.