In a large dutch oven (or other heavy bottom pot), add 1 tbsp of olive oil over medium heat. Add the chopped onion, squash and ginger. Allow the vegetables to cook for about 3-5 miutes. Season wih salt/pepper.
Next add the spices and allow them to "toast" for just about a minute until their flavors are fragrant.
Then add the bone broth/stock. Give everythign a big stir and bring to a low simmer. Allow the soup to cook for about 15-20 minutes, or until the squash is nice and tender.
Tranfer the soup to a blend (working in batches) and puree until nice and smooth.
Returning the soup to the pot once again, adding in the coconut milk and the juice of one lime. Add a sprinkle of salt/pepper. Taste and adjust seasoning as necessary.
To serve, ladle soup into individual bowls. Garnish wish a srpinkle of chili flakes, seeds, or sprouts of your choice. And a little drizzle of olive oil as well.