Add the butternut squash, carrots, vegetable stock and coconut milk to the pot, cover and increase the heat to medium-high. Bring the mixture to a low boil while stirring occasionally.
Reduce heat to low-medium and add the remaining ingredients. Cover with the lid and allow the stew to cook for 20 minutes, or until the vegetables are tender. Stir every 5-10 minutes.
Using an immersion blender*, blend until the stew reaches your desired texture. (I like mine half blended and half chunky).
Season with salt and pepper (or drizzle in some sriracha for an extra kick) and enjoy! Allow any leftover stew to cool completely before storing it in the fridge or freezer.
Notes
*If you don't have an immersion blender and want to use a regular blender or food processor instead, allow the stew to cool for 15-20 min before pureeing it.