Place a large stock pot over medium-high heat and add oil and onion, sauté for 3-4 minutes.

Add garlic and ginger and sauté for 1-2 minutes.

Add 2 cups filtered water, coconut milk, salt, bay leaf, butternut squash and red pepper flakes (if using).

Bring to a boil, cover and reduce heat to a simmer for 20 minutes or until squash is tender, stirring occasionally.

Remove the bay leaf and place remainder in a high-speed blender. Note: Remove center piece of blender top to allow steam to escape. Secure blender lid and use a clean towel over the opening to avoid splatters. Blend until smooth and serve.