Cut kuri squash in half, remove seeds, and place cut-side down on a baking sheet. Bake for approximately 30 minutes, or until a fork will easily pierce the skin.
Remove from oven and let cool until comfortable to handle.
Meanwhile, heat coconut oil in a large skillet over medium low. Add the onions and saute for 3-5 minutes, before adding the chile, ginger, and garlic. Saute another 3 minutes or so, before scooping the flesh of the red kuri squash into the pan. Add vegetable broth as well, and let cook together for about 10 minutes.
Carefully transfer veggie/broth mixture to a blender. When blending hot liquids, remove the center piece on the blender lid and hold a dish towel over the opening to allow the steam to escape without getting squash on your ceiling. Blend until velvety smooth. Add more broth (or water) for a thinner soup, or use less for a thicker one.*
Salt to taste and serve.
*I use 4 cups liquid to appx. 4 lbs of squash, which results in a thick and creamy soup, as you can see in the photo. If you prefer a thinner soup, simply add more broth or water.