In a medium ovenproof pot, heat a thin film of olive oil over medium heat. Add the onion and a pinch of salt and sauté until translucent. Add squash, another pinch of salt and sauté until tender, being careful not to brown. Add the ginger, garlic and lemongrass and sauté until fragrant. Stir in pepper flakes and curry powder and cook until fragrant.
Stir in the coconut milk and enough broth to just cover the vegetables. Cover, reduce heat to very low, and simmer to meld flavors, about 5 minutes.
Remove the lemongrass stalks and puree the soup using a stick or stand blender. Strain through a strainer into a clean pot. Adjust seasoning with salt and freshly ground pepper. Serve hot or cold, garnished with chopped cilantro.
Recipe provided by Chef Shellie Kark, Kitchencue
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