• 1½-inch piece fresh ginger, peeled and coarsely chopped or grated
• 4 garlic cloves, coarsely chopped
• 1 medium shallot, coarsely chopped
• 1 to 2 Thai chilies, stems removed and halved
• 2 stalks lemongrass, tough outer leaves removed leaving only the tender inner leaves bottom trimmed, and cut into 3-inch pieces
• 1 T olive or coconut oil
• 6 cups broth or water
• 2 fresh kaffir lime leaves, torn
• 1 large or two small head of cauliflower, stem removed and cut into quarter-sized florets
• Sliced chicken breast (optional)
• 8 leaves Thai basil, sliced (or cilantro)
In a medium or large saucepan, bring water to a boil, and add the cubed butternut squash. Cook until the squash is just tender, about 15 minutes. Drain and rinse with cold water.
In a large frying pan, heat olive oil over medium heat. Cook onion until it just starts to brown. Add ginger and jalapeno and cook for a couple more minutes. Add garlic and cook for 1 more minute, stirring.
Add the coconut milk, chickpeas and cooked butternut squash. Turn the mixture to medium-high and bring it to a boil. Reduce heat and simmer until the butternut squash is softer, stirring frequently, about 15 minutes.
Garnish with spring onions.