First, start cutting the butternut squash into cubes.There is not a perfect way of cutting your butternut squash, just make sure the cubes aren't too small, or too big.
Second cut the rest of the veggies; your onion, cilantro, carrots, and crushing your garlic cloves.
Next heat the olive oil in the pot, under medium heat, that you are going to do the soup, and start sauteeing the onions for about 2 min or until you notice the onions becoming transparent.
As soon as your notice that your onions are transparent, toss the butternut squash, the carrots, the soy sauce, the vegetable stock, cilantro, the better than bouillon vegetable base, the spices. Next, cover the pot with a lid, and let it simmer until the veggies are soft.
Check regularly if your veggies are tender with a fork, once they get tender throw the coconut milk on the pot, and let the mixture boil for a few seconds.
Last step: Blend the butternut squash mixture, and surprise! You are all done.
Put some garnishes on top of that soup if you want, if not, then exclude them, it tastes great regardless. The garnishes I decide to put in my soup were: walnuts, cilantro, and nutritional yeast (optional).