On low heat, saute onions, garlic, ginger, curry, and salt together in coconut oil until onions are translucent and ginger and garlic are golden brown.
Add squash and broth and simmer together until squash is tender enough to stick a fork through. About 25 minutes.
Use an immersion blender to blend together. BE CAREFUL! The soup is hot!
Use a ladle to put soup in bowls.
Top with a squeeze of lime, a dollop of plain coconut yogurt, and pumpkin seeds.
