Preheat oven to 350°F. Toss the butternut squash with olive oil to coat. Spread the squash out on a baking sheet and roast until tender.
Stem the mushrooms and reserve the stems for another use. Cut the caps into 1/8 inch-wide strips and reserve.
Heat the coconut oil in a soup pot and saute the onions until they start to brown. Add the diced zucchini and stir for a minute. Add the kale; saute and stir for a minute. Add stock, squash and water as needed to achieve the right consistency. Add the mushrooms and heat for another couple of minutes, not longer.
Add salt to taste if desired. Pass hot sauce at the table. (Recipe♦722)