From My Bowl

0 Prep the Kabocha: Use a sharp knife to carefully cut the kabocha in half (I like to go just next to the stem). Use a spoon to scoop out the inner seeds and pulp and discard. Use a peeler or paring knife to peel the kabocha, then slice and cut into 1” pieces.
1 Aromatics: Warm the oil in a large pot or dutch oven over medium heat. Add the onion and sauté for 3 minutes, until just beginning to brown. Add the garlic, ginger, cilantro stems, and curry powder; sauté for an additional minute, until fragrant. Add the kabocha squash to the pot and give everything a good stir, making sure to scrape any browned bits off the bottom of the pot.
2 Simmer: Pour the coconut milk and 2 1/2 cups of broth into the pot and bring to a boil over high heat. Once boiling, reduce the heat to medium and simmer for 15 minutes, or until the squash is fork tender. Add additional broth only if the soup gets too thick.
3 Blend: Turn the heat off and use an immersion blender to blend the soup until smooth, or transfer to a blender with a venting lid and blend until smooth and return to the pot. Add the juice of 1/2 of the lime (1 to 2 tablespoons) and stir well. Add salt and pepper to taste, if desired.
4 Serve: Divide into serving bowls and garnish with the remaining fresh cilantro leaves and a lime wedge. Serve warm; leftovers can be store in the refrigerator for up to 5 days, or frozen for up to 2 months.