Sauté onion in vegetable oil until soft
Stir in ginger, garlic and sambal, cook stirring until fragrant
Add in squash, broth and coconut milk. Bring to a boil then reduce heat and simmer until vegetables are tender.
Purée using an immersion blender
Season with lime and soy sauce before serving
Garnish with cilantro, chopped peanuts and crispy onions
