Pierce the butternut squash several times with a sharp knife. Put it on a plate and microwave on high for 5 minutes to soften.

Let the squash cool so you can handle it. Cut off the ends and peel the squash. Discard the seeds. Cut the squash into 1/2 inch cubes. Set aside.

In a large soup pot, over medium heat melt the butter. Add the onion, garlic and a pinch of salt. Sauté until the onion is softened and fragrant about 5 minutes, stirring frequently.

While the onion mixture is cooking, cook the soba until it's 70% cooked through. Drain and rinse with cold water to stop the cooking.

Sprinkle the flour over the onion mixture and continue to cook for 2 more minutes. Stir in the curry powder until well combined. Add the tomato paste, honey and the 1 tsp salt, combine well. Slowly pour in 1 cup of the vegetable broth, mix well until smooth. Add the remaining 3 cups of veggie broth and the coconut milk. Stir to combine. Add the squash. Bring the mixture to a boil and then reduce the heat to low. Cover and simmer until the squash is tender about 20 minutes. Add the noodles at the end to reheat. Season to taste with more salt if desired.

Divide into bowls and top with green onions and cilantro.