1Heat peanut oil in saucepan, add shallots, ginger and chilies. Cook over medium heat, stirring often, until shallots are tender.
2Add stock and squash puree. Stir and simmer slowly, about 10 minutes. Stir in soy milk and heat through. Stir in fish sauce, lime juice and cilantro.
3Add additional soy milk, if desired, for thinner consistency. Season to taste. If using canned broth, use salt sparingly.
4Garnish each bowl with coconut flakes or more cilantro, if desired.
Source: Family Features