In a large pot with a steamer insert, steam the squash for 20 minutes, or until tender when pierced with a fork. Remove to a cutting board and cool.
Wipe the pot dry. Add the oil, place over medium heat, and heat the oil until hot enough to sizzle a piece of onion. Add the onion and cook over low heat, stirring with a wooden spoon, for 3 minutes, or until the onion is translucent. Stir in the garlic and cook for 30 seconds. Add the cumin and cook, stirring, for 1 minute. Remove from the heat.
Scoop the cooled squash from the brittle skins and add it to the pot. Stir in the coconut milk.
Puree the soup with an immersion blender or in batches in a blender. Add the salt and pepper.
Reheat the soup over medium-low heat, stirring to prevent sticking, until steaming. Do not allow to boil. Stir in the lime juice, half of the chile, and 1 tablespoon of the cilantro. Taste and adjust the seasoning with salt. Ladle into warmed bowls. Garnish with the remaining chile and the remaining tablespoon of cilantro.
Serves: 4 - 6
From Simple Comforts: 50 Heartwarming Recipes by Sur La Table/Andrews McMeel Publishing click for book review
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