Heat coconut oil over medium heat in large saucepan. Saute onion, cilantro, lemongrass, garlic, turmeric, curry, ginger, and cumin for 2-3 minutes.
Add butternut squash, vegetable broth, and fish sauce, and bring to a boil. Turn heat down and cook on medium-low until butternut squash is well-cooked and soft, about 15 minutes.
Puree contents of saucepan until smooth, using either an immersion blender directly in the pot or by transferring contents into a blender.
Add coconut cream and blend until well-mixed.
Garnish with a little swirl of coconut milk and chopped cilantro.
Notes
Use vegetable broth and omit fish sauce for vegan/vegetarian option.