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Heat oil in a medium Dutch oven over medium-high until shimmering.
Add mushrooms and spread in a single layer; cook, undisturbed, until browned on one side, 3 to 4 minutes.
Stir mushrooms and continue cooking, stirring occasionally, until tender, about 2 minutes.
Stir in ginger, garlic, and white and light green parts of scallions; cook, stirring constantly, until fragrant, about 1 minute.
Stir in green curry paste and cook, stirring constantly, until fragrant, about 1 minute.
Stir in chicken broth and butternut squash; bring to a boil over medium-high heat.
Reduce heat to medium-low to maintain a simmer, cover, and simmer until squash is tender, 10 to 12 minutes.
Meanwhile, reserve ¼ cup of the coconut milk and set aside.
Pour remaining coconut milk, cilantro, miso, and scallion greens in a blender; blend until smooth, about 30 seconds.
Add lentils to Dutch oven and stir to combine, breaking up any chunks as needed.
Stir in fish sauce, salt, and coconut milk mixture until vibrant and combined.
Cook over medium heat, stirring often, until warmed through, about 2 minutes.
Ladle into bowls and drizzle with reserved coconut milk.
Top with Fresno chile and more cilantro.