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In a large dutch oven over medium heat, warm the ghee or coconut oil.
Add the onion and garlic and saute until soft, about 4 minutes.
Add the tomato paste, cumin, curry powder, cayenne, salt and pepper to taste. Cook another minute.
Add the lentils, squash, broth and bring it up to a simmer.
Turn the heat down to low and cook, partially covered, for 30 minutes until the squash is tender.
Stir in the coconut milk to warm through and add grated ginger and fresh lime juice to taste.
Use a blender or immersion blender to make a chunky puree. Season to taste.
Garnish with fresh cilantro and toasted coconut.