Transfer squash to a reserved rack. Stir together coconut milk, brown sugar, jalapeño, lime zest and juice, ginger, salt, and remaining 1 teaspoon fish sauce in a small saucepan until combined.

Using an immersion blender, blend the squash mixture until it’s smooth. Return to the heat, and add 3/4 of the can of coconut ...

Serve, drizzled with more coconut milk and sprinkled with toasted squash seeds, if desired. Soup can be stored in an airtight container in refrigerator up to 1 week.

Peel garlic, then purée garlic, squash, onion, chile, coconut milk, and 2 cups hot water in a blender until smooth, adding more water if needed. Season with salt and pepper. Serve soup topped ...

Add cubed butternut squash, curry powder, smoked paprika, cumin, cinnamon, cayenne pepper and honey. Cook 2 minutes, stirring often. Add coconut milk and vegetable broth. Season with salt and ...

Add squash, water, a pinch of salt, sugar, coconut milk, shrimp paste, if using, and fish sauce. Increase heat to medium-high and bring to a simmer. Cook at a steady, gentle simmer until squash is ...

Peel carefully, cut in half and set aside. Meanwhile, combine the squash, beans, coconut milk, stock and miso paste in a large saucepan over a medium heat. Heat, while stirring, until the miso ...

Once it begins to boil, stir in the coconut milk, chile pepper ... Meanwhile, cut the chunks of butternut squash into ½-inch pieces (so they will cook more quickly and evenly).