Green peppercorn and lemongrass coconut broth

Name: Green peppercorn and lemongrass coconut broth
Ingredients: 4 tbsp coconut oil; thumb-size piece fresh root ginger (about 50g/1¾oz), or to taste, peeled and roughly chopped; 2 garlic cloves, peeled; 1–2 small green chillies, or to taste, stems removed; 4 spring onions, roughly chopped; small bunch fresh coriander; few sprigs fresh mint; 1 heaped tsp ground turmeric; 15 green peppercorns (fresh or brined); 2 x 400ml tins coconut milk; 2 limes, juice only; 1 tbsp vegetable stock powder or ½ vegetable stock cube; 1 tbsp tamari or soy sauce; 1 lemongrass stalk; ½ butternut squash, peeled and thinly sliced; 100g/3½oz spinach or winter greens, shredded; 100g/3½oz wholemeal rice noodles; 1 tbsp honey (optional)