How to Make It
Heat oil in a large Dutch oven over medium-high. Add curry paste; cook 1 minute, stirring constantly. Add 1 teaspoon ginger and next 5 ingredients (through red pepper); cook 1 minute or until fragrant.
Remove 2 tablespoons coconut cream from surface of coconut milk in can; reserve. Place remaining coconut milk in a bowl, and whisk until emulsified. Add whisked coconut milk, stock, and squash to pan; bring to a boil. Reduce heat, and simmer 10 minutes or until slightly thickened.
Add 2 tablespoons lime juice, salt, and tofu to pan. Transfer squash mixture to a blender; blend until smooth.
Combine remaining 1 teaspoon ginger, reserved coconut cream, and remaining 1 tablespoon lime juice in a small bowl. Divide soup among 4 bowls; top evenly with coconut cream mixture, scallions, and basil.