In Dutch oven add olive oil, shallots, green onions (reserve one for garnish), garlic. Saut about 8 minutes until tender. Add two pkgs of butternut squash and saut additional 10 minutes with lid on.
Remove lid, stir. Add chili flakes, salt, seasonings. Saut about 5 minutes. Add broth. Stir until combined. Simmer 15 min until squash is completely tender.
Remove from heat. Using a hand blender, pure the soup very carefully in the pot. If you do not have a hand blender, use a vitamix style blender ladeling the hot soup into blender at 50% capacity of blender size. Then pouring back into a warming pot once blended. (I highly recommend owning a hand blender to pure soups).
Once soup is pured, open coconut milk and carefully pour into a small mixing bowl. Wisk until blended. Pour 3/4 of the total can of coconut milk into the soup, lightly stirring to blend, reserving remaining 1/4 of the coconut milk as a swirled garnish for each bowl. I also garnished with chopped green onion and extra chili flakes. Or you could use chives, cilantro or lemongrass.
