How to Make It
Add the oil to a medium saucepan over medium heat. Add the onion and sauté for about 2 minutes.
Add the garlic and ginger and curry powder or paste. Saute another minute or so.
Add the squash, coconut milk or water and broth. Bring to a boil, then reduce the heat to simmer for 25 to 30 minutes, until the squash is tender.
Using an immersion blender blend the soup until it is the consistency that you like, completely smooth or with a few chunks.
Add the lime juice and salt. Taste and adjust seasonings.
Top with chopped cilantro or parsley and garnish with a wedge of lime.