Heat the oil in a large pot over medium high heat. When the oil is shimmering, add the onion, carrots, and celery. Sauté for 5 minutes, or until the onion is soft and clear. Add the garlic and continue to cook, stirring constantly, for another minute.
Add the squash, rosemary, thyme, bay leaves, lentils, and vegetable broth powder and water (or vegetable broth) to the pot. Raise the heat to high and bring to a boil. Reduce the heat to low, cover the pot, and simmer for 30 minutes.
Add the kale to the pot, re-cover, and simmer for another 10 minutes. Stir in the nutritional yeast and season the soup to taste with salt and freshly ground black pepper. Feel free to add a splash of water if the soup is thicker than you like. Enjoy.