Preheat the oven to 425 degrees F (220 degrees C).
Line two baking sheets with parchment paper.
Cut the Butternut Squash (1) in half lengthwise and scoop out the seeds. Drizzle with Olive Oil (to taste) and season with Sea Salt (to taste). Roast for 45 minutes.
Meanwhile, toss the shredded Brussels Sprouts (0.33 pound) and the chopped Scallion (1 bunch) with one tablespoon of Olive Oil (to taste) and a half teaspoon of Sea Salt (to taste). Arrange in an even layer and roast in the oven until crispy, about 15 minutes. Set aside.
In a large stockpot or Dutch oven, heat one tablespoon of the Olive Oil (to taste). Add the Red Onion (1) and sauté until translucent, for about 5 minutes.
Stir in Garlic (2 clove), Fresh Ginger (1 tablespoon) and Crushed Red Pepper Flakes (1/2 teaspoon) until fragrant, about one more minute.
Scoop the flesh of the cooled squash and add to the pot along with Apple Cider Vinegar (1 tablespoon) and Coconut Milk (14 fluid ounce).
Add in one and a half teaspoons of Sea Salt (to taste). Add four cups of water to the pot. Bring to a boil and simmer for 10 minutes for the flavors to incorporate. Transfer the soup to a blender and puree until smooth. Serve and enjoy!