Heat a tablespoon of olive oil in a large saucepan over medium-high heat. Once the oil shimmers, add the cubed butternut squash, sliced carrots, chopped onion, and grated ginger. Sauté for about 5 minutes, stirring occasionally, until the vegetables start to brown slightly and become fragrant.

Stir in the minced garlic and allow it to cook for another minute until aromatic.

Add 4 cups of water (or vegetable broth), stock powder, coconut milk, soy sauce, lemon juice, and lemon zest to the pot. Stir well and bring to a boil.

Reduce the heat to low and let the soup simmer uncovered for approximately 10 minutes until vegetables are tender.

Carefully remove the pot from heat and use an immersion blender to puree the soup until smooth.

Taste and adjust seasoning as desired. If the soup is too thick, stir in a splash of water or vegetable broth.

Ladle the soup into bowls and garnish with your favorite toppings.