Butternut Squash Soup

Serves: 4 
Butternut squash1 large
Onion1 largechopped
Garlic3 cloves     sliced
Cilantro stemschopped
Water3 cups 
Ginger1-inch piecesliced
Olive oil    garnish
Coconut milk13oz can
Curry powderto tasteoptional
Coconut flakestoastedfor garnish
Red chili flakesto taste
Saltto taste
Cilantro small bunchchopped
  1. Cut squash in half (where bulb meets the neck), then peel. Slice in half again, remove seeds. chop into even cubes. 
  2. Fry onions, chili flakes, garlic, and ginger with salt for 5 minutes
  3. Add squash to the pot, with coconut milk along with chopped cilantro stems, cover with 3 cups water and bring to boil. 
  4. Lower heat to simmer and cook for 10-15 minutes until squash is cooked. 
  5. Blend the soup to smooth consistency. 
  6. Garnish with croutons, season with salt, and squeeze lime juice. Garnish with cilantro.