Preheat the oven to 375°F. Cut the butternut squash vertically down the center. Scoop out the seeds (we like to save these for roasting!)
Place cut side up on cookie sheet lined with parchment paper or lightly greased foil. Drizzle with half the olive oil and rub into the flesh of the squash. Sprinkle with salt and pepper and bake for 45 minutes, or until fork tender. Remove from the oven and allow to cool. Scoop out and cube.
In a saucepan heat water to a simmer and add Better than Bouillon Vegetable Base (or use Vegetable Stock).
Meanwhile, heat the rest of the oil over medium heat in your soup pot of choice. Toss in red peppers and saute for 2 minutes. Add the sweet onion and saute for another 2 minutes. Add the red onion and garlic/ginger paste and saute for another 2 minutes (see a theme here?!).
When vegetable stock is simmering add in miso paste, gochujang, and lime juice. Stir until solid ingredients are dissolved. Stir this mixture into the soup pot where the base has been cooking. Stir and cook for 3 - 5 minutes.
Add in the butternut squash, bring to a low boil and reduce to a simmer for 15 minutes.
Stir in the coconut milk. Run an immersion blender through the pot until smooth (alternatively, transfer soup carefully to a blender and blend until smooth).
Plate and top with green onions.
