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Add the onions to a 5 1/2 quart pot with the oil and saute on medium-low heat for 5 minutes or until they become translucent. Next, add the garlic and continue cooking for 5 – 7 more minutes until the garlic starts to brown.
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Add the white wine and bouillon, mash and cook until wine is reduced. (about 2 -3 minutes)
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Add the leek, cook for about 5 minutes then add the bay leaf and squash for about 3 – 5 more minutes.
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Add the water, coconut milk, cilantro, bay leaf, chili flakes, salt and pepper.
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Continue to cook on medium-low heat until squash is cooked all the way.
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Transfer to a food processor, purée in 3 stages, then transfer to a pot, heat it up and serve.