Place the onion, celery, and olive oil in a large soup pot. Cook over medium heat until softened, about 5-6 minutes.
Add the lentils, butternut squash, vegetable broth, curry powder, onion powder, and garlic powder. Bring to a boil, then reduce to a simmer. Simmer for about 30 minutes, or until the lentils are tender.
Add the canned coconut milk, kale, vinegar, salt, and pepper. Stir well and cook for about 5 more minutes, or until the kale is tender but still bright green.
Serve immediately with more salt and pepper if desired.