2 tablespoons unsalted butter or olive oil
1-1/2 pounds chopped butternut squash (about 1 large), chopped roughly
1 medium onion, chopped
2 carrots, peeled and chopped
1 large tart green apple, peeled and sliced
3 medium cloves garlic, minced
1 tablespoon brown sugar
Kosher salt to taste (1-2 teaspoons)
1 tablespoon fresh minced ginger or ginger juice
1 quart vegetable or chicken broth
1 cinnamon stick
1/2 cup coconut milk
1/2 cup shredded sweetened coconut, toasted, for garnish

Fresh Scallion-Cilantro Oil
1/4 cup packed fresh cilantro leaves
1/4 cup roughly chopped scallions, greens only
1 tablespoon lime or lemon juice
1/2 cup extra virgin olive oil
Kosher salt to taste

1. Heat the oil in a large pot over medium-high heat. Add the squash, onion, carrot, apple, garlic, brown sugar and cook, stirring occasionally, until golden (this could take 10-15 minutes).

2. Add the ginger juice, broth, and cinnamon stick and bring to a boil. Lower the heat and simmer until the vegetables are very tender, about 25 minutes. Allow to cool slightly.

3. While the soup is cooking, prepare the Scallion-Cilantro Oil: in a blender, purée the scallions, cilantro, lime juice and olive oil until smooth, salting to taste. Transfer to a bowl or to a squeeze bottle. Wash out the blender.

4. Discard the cinnamon stick from the soup and blend in small batches until smooth, adjusting the seasoning as needed.

5. At this point, you can transfer the puréed soup to a large container, cool it down, and refrigerate it until ready to serve. Just before serving, transfer the soup back to the pot, warm it over medium heat, and slowly stir in the coconut milk (the coconut milk will break if added too quickly). Ladle the soup into mugs or bowls and garnish with a swirl of Scallion-Cilantro Oil and a sprinkle of toasted coconut.