Preheat oven to 400 degrees (204 C). Add butternut squash to a baking sheet and toss with 2 Tbsp olive or coconut oil and a bit of sea salt. Roast for 12-15 minutes or until tender and cooked through. Set aside to cool slightly.
In the meantime, add coconut milk, vegetable broth, ginger, lemongrass, and shallot to a medium sauce pan and bring to a boil. Then lower heat to a simmer. Add fish sauce (optional) and sliced pepper and stir.
Add butternut squash to a food processor or blender with 1 cup of the broth and puree until smooth (amount as original recipe is written // adjust if altering batch size). Add back into the soup and stir until well combined. Add mushrooms and cook for 5 minutes more.
Taste and adjust seasonings as needed. I added more ginger and a pinch more salt at this point.
Before serving, discard lemongrass (if you used fresh stalks – otherwise ignore this instruction). Garnish with fresh lime juice (HIGHLY recommended), fresh basil and cilantro.
This would be lovely over rice or on its own. Store leftovers covered in the fridge for several days. Freeze for longer term storage.
* If you can’t find fresh lemongrass, sub 1 heaping Tbsp lemongrass paste (found in the herb section) for the 2 stalks lemongrass. * Nutrition information is a rough estimate.