heat 2 tablespoons olive oil in a large Dutch oven over medium heat

add the butternut squash, carrots and onion and cook 12- 15 minutes

season the veggies with salt, pepper, crushed red pepper and garlic powder

add in the chopped garlic and ginger and continue to saute the veggies another 6-5 minutes until they begin to brown and become fork tender, reduce the heat to avoid burning the garlic

add the lime juice, veggie stock, coconut milk, worcestershire sauce, lemon grass, red curry paste and maple syrup

stir and bring to a simmer for about 5 minutes

reduce the heat, remove the lemon grass stock and transfer the soup to the Vitamix or blender

add the blended soup back to the dutch oven and simmer on low

check for seasoning and add salt if needed