In a medium saucepan add the vegetable broth and heat to medium.
Cut squash in 1/2.
Then scoop out seeds.
Peel and chop butternut squash into cubes.
Add squash, potatoes, carrots and red pepper.
Add the curry, fish sauce and dried lemongrass to soup and stir.
Place lid on soup and cook for 15 minutes on low/ medium heat.
Add the coconut milk and stir.
Cook until squash is tender.
Add the chopped kale and serve.