1. Heat a large stock pot over medium-high heat, then add a small amount of vegetable oil and allow to heat until shimmering. Add onions and cook, stirring occasionally, until onions are just beginning to brown, 6-8 minutes. Add garlic and ginger and cook, stirring frequently, until fragrant, 1 minute.

2. Add Butternut Squash and parsnips and cook, stirring occasionally, until vegetables begin to soften. Add curry paste and miso paste and cook, stirring frequently, until fragrant, 1-2 minutes. Add white wine and cook, stirring occasionally, until the alcohol cooks off, then add the vegetable stock and bring to a boil, then reduce to a simmer. Simmer for 15-20 minutes, or until vegetables are soft enough to mash with a spoon. 

3. Remove soup from the heat, then add the coconut milk, lemon juice, and salt and pepper to taste. Working in batches, puree the soup until completely smooth, straining if necessary through a chinois. Taste for seasonings and adjust as needed.