Serves: 4 
| Ingredient | Qty | Prep |
| Butternut squash | 1 large | |
| Onion | 1 large | chopped |
| Garlic | 3 cloves | sliced |
| Cilantro stems | chopped | |
| Water | 3 cups | |
| Ginger | 1-inch piece | sliced |
| Olive oil | garnish | |
| Coconut milk | 13oz can | |
| Curry powder | to taste | optional |
| Coconut flakes | toasted | for garnish |
| Red chili flakes | to taste | |
| Salt | to taste | |
| Lime | juice | |
| Cilantro | small bunch | chopped |
Method:
- Cut squash in half (where bulb meets the neck), then peel. Slice in half again, remove seeds. chop into even cubes.
- Fry onions, chili flakes, garlic, and ginger with salt for 5 minutes
- Add squash to the pot, with coconut milk along with chopped cilantro stems, cover with 3 cups water and bring to boil.
- Lower heat to simmer and cook for 10-15 minutes until squash is cooked.
- Blend the soup to smooth consistency.
- Garnish with croutons, season with salt, and squeeze lime juice. Garnish with cilantro.
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