Preheat oven to 400F. Cut squash in half and scoop out the seeds. Place face down on an oiled baking sheet and bake at 400F for 50-60 minutes or until tender. To speed up the cooking time, cut up the squash into smaller pieces. See alternative methods to cook squash in post.
While squash is cooking chop up shallot and sautee in a large pot over medium heat with ghee. Add ginger and cook until fragrant and shallot is tender.
Add turmeric, broth, water, and coconut milk.
Once squash is cooked, remove the skin and add the squash to the large pot. Mix all of the ingredients and cook for about 5 minutes to blend flavors.
Once cool, transfer to a blender or use an immersion blender. Add lime juice and blend. You can top it with crunchy bacon, coconut chips or sunflower seeds.
