Butternut Squash and Pork Soup with Fish Sauce and Tender Herbs

Name: Butternut Squash and Pork Soup with Fish Sauce and Tender Herbs
Ingredients: 12 ounces 80% lean ground pork; 1 teaspoon fish sauce (such as Red Boat); 1 teaspoon granulated sugar; 2 teaspoons kosher salt, divided; ½ teaspoon black pepper, divided; 1 tablespoon olive oil; 1 tablespoon unsalted butter; 1 large shallot, finely chopped (about 1/3 cup); 2 large garlic cloves, minced; 6 cups water; 1 (1 1/2-pound) butternut squash, peeled, seeded, and cut into 1 1/2-inch pieces (5 to 6 cups); Chopped fresh cilantro, chopped fresh Thai basil, and sliced red Fresno chile (optional), for serving