Winter Squash Soup With Kale

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-- Olive oil

1 large (about 5 pounds) butternut squash or a mix of kabocha and Delicata squash, halved and seeded

2 tablespoons butter

1 large carrot, chopped

1/2 onion, chopped

2 stalks celery, chopped

1/2 bunch kale, preferably Tuscan, sliced (stems included)

2 to 4 cups low-sodium vegetable or chicken broth

-- Kosher salt and pepper to taste

1 teaspoon cumin

-- Pinch cayenne pepper

1 tablespoon fresh lemon juice, or to taste

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