1 medium butternut squash, about 2 pounds
1 clove garlic, unpeeled
2 tablespoons olive oil
Freshly ground black pepper
4 tablespoons unsalted butter
1 large onion, peeled and finely diced
One 1-inch piece fresh ginger, peeled and finely grated
1 or 2 small hot chilies, seeded and finely chopped, plus extra sliced for garnish
4 cups chicken or vegetable stock
Squeeze of lime juice
Coconut milk, to serve
Cilantro leaves, for garnish
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