Ingredients

Instructions

1. 1
   Heat oil in a large Dutch oven or stock pot to medium-high heat. Add onion and saute 2-3 minutes. Add garlic and ginger and saute 30-60 seconds. Add butternut squash cubes and saute, covered, for 8-10 minutes, until soft.
2. 2
   Add vegetable broth and coconut milk and simmer for 10-15 minutes. Using an immersion blender, blend the soup until very smooth. (If you don't have an immersion blender, transfer soup to a blender and allow to cool 10-15 minutes, then blend until smooth.)
3. 3
   Season with salt, pepper and fresh lime juice. Taste and adjust seasoning, if necessary.
4. 4
   Add red pepper flakes if you like a little heat. Garnish with coconut flakes, as desired.