For the Butternut Squash Soup:

• First we'll start by roasting the butternut squash. Preheat the oven to 400 degrees Fahrenheit. While we wait for the oven to reach temperature - split the butternut squash lengthwise, scoop out the seeds, and season the inside with salt, cumin, turmeric, and chili powder.
• Arrange the butternut squash, cut side down, on a lined baking sheet and roast in the oven for 40 minutes.
• While the butternut squash is in the oven, begin the soup base. In a large soup pot, add a little olive oil to the bottom and fry the garlic, lemongrass and shallot until everyone gets a little brown. Make sure to stir frequently to prevent scorching.
• Next add the curry paste, stir to incorporate into the vegetables. Then go ahead and add the vegetable broth. Bring the mixture to a low simmer for about 10 minutes. Remove from heat and add the lime juice.
• By now, the butternut squash should be about done. You'll know it's done if the squash breaks easily with a fork and feels generally soft. Peel the squash (the skin comes off easy but I found a peeler helps things along nicely) and add the squash to a blender along with the warm broth. Blend until smooth.
• Add the soup back into the pot. Add in the milk at this point. I like to add in half cup measures at a time to watch for the consistency I like. 1.5 cups of milk works well for our house but, if you'd like a thinner soup, a little more milk should help!
• Warm the soup in the pot until it comes to a nice simmer to meld everything together and serve! You're welcome to top up your soup with peanuts and chili oil and with warm bread on the side.