Heat oil in a large pot over medium heat and add the garlic, onion, ginger and curry paste. Sauté for a few minutes, until the onions are translucent, and the mixture is fragrant, taking care not to brown anything. Add the butternut squash and toss together.
Pour in just enough vegetable stock or water to cover the squash. Bring to the boil, then reduce to a simmer and partially cover. Cook until the squash is tender (around 20 minutes).
Blend with Coconut Cashewmilk and lime juice.
Add salt, pepper or extra lime to taste.