Preheat oven to 300°.

Coarsely chop the onion and garlic cloves. Transfer to a medium-sized bowl.

Using a spoon, peel the ginger. Slice into thin pieces and place in the bowl with onions and garlic.

Trim a handful of cilantro leaves without stems and set aside for serving. Coarsely chop remaining stems and transfer about ¼ cup chopped stems to bowl with onion. Clear your cutting board.

Trim off both ends of 1 butternut squash, then cut through where the neck meets the bulb.

Peel both pieces of squash with a vegetable peeler. Cut squash neck and bulb in half lengthwise. Using a spoon, scoop out seeds from each half of the bulb; discard seeds. Place squash pieces cut side down on board and cut each piece in half lengthwise. Cut squash crosswise into thick slices.

Shake coconut milk can so the coconut water and cream combine. Save 3 tbsp for serving.

Heat 2 Tbsp. oil in a large Dutch oven or saucepan over medium. Add onion mixture, ¼ tsp. red pepper flakes, and 1 tsp. salt and cook, stirring occasionally with a wooden spoon, until onion is translucent and soft, 5–7 minutes.

Add squash and give everything a stir to coat. Add 3 cups water, or enough to just submerge the squash, remaining coconut milk in can, and 2 tsp. salt, then stir to combine. Raise heat to high and bring soup to a boil.

Once soup is boiling, reduce heat to medium-low and simmer, stirring occasionally, until the vegetables are very tender, 12–14 minutes.

Meanwhile, prepare your garnishes. Spread ½ cup coconut flakes on a rimmed baking sheet. Toast in oven until golden brown, about 5 minutes. Keep an eye on them—coconut flakes can go from golden to burnt in seconds. Cut 1 lime into wedges; set aside for serving. Using a fork or citrus reamer, juice the second lime into a small bowl.

Time to blend! Using ladle, fill blender pitcher no more than halfway with equal parts broth and vegetables. When you secure the blender lid, make sure there is a vent for the steam to escape (many blender lids come with removable vents).

Holding the lid down with a folded kitchen towel, carefully blend soup. Transfer to a large bowl and continue until all soup is blended.

Ladle soup into bowls. Top with a swirl of reserved coconut milk, toasted coconut flakes, and cilantro. Serve with reserved lime wedges.

Enjoy 😀