Peel squash with a vegetable peeler, remove seeds, and slice into large chunks, as if you’re making mashed potatoes, and set aside.

Place large stockpot over medium heat, add oil, and sauté onions, garlic, fresh ginger, dried ginger, cinnamon stick, thyme, cumin and cayenne until translucent, about 6 minutes.

Add squash and stock or water, bring to a boil, reduce heat to simmer, and cook until vegetables are super soft, about 30 minutes.

Add coconut milk, lemon juice, orange juice, zest, maple syrup, and vinegar. Stir and mash the squash and cook for an additional 10 minutes.

Add more stock or water if necessary to achieve the consistency you prefer.

Allow to cool slightly, remove the cinnamon stick, and purée in a blender or with emulsion blender. Taste and add salt and pepper if necessary.

Variation: Add a tablespoon of curry powder when sautéing the onion.