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Heat oil and butter in a 4-5 quart Dutch oven or stock pot over medium until shimmering. Add onions through red bell pepper, stir, cover pot, and let soften 12-15 minutes.
Scootch the veggies to one side of the pot, and add a splash of broth to the cleared side. Spoon the lemongrass and ginger pastes, plus ½ teaspoon salt, onto the broth and stir until fragrant (just 15 seconds or so). Mix into the veggies.
Increase heat to medium-high and add remaining broth, plus ½ teaspoon salt. Add the corn, squashes, green beans and parsley. Let the soup come up to a gentle simmer, then reduce to medium-low, and cook for 10 minutes. Turn off heat.
Measure about a ½ cup of the soup liquids into a small bowl, and let cool for a few minutes. Stir in the miso and mix until dissolved, then pour into the soup, along with the lemon zest and juice.
Taste the soup, and add salt as desired.
Garnish with cilantro, and serve.