Step 1

IN a Dutch oven or large saucepan, melt the coconut oil over medium-high heat. Add the onion, ginger, garlic, jalapeño, squash, curry powder, and red pepper flakes.

Step 2

COVER and cook, stirring frequently, until the onion is translucent, about 10 minutes.

Step 3

ADD the broth. Cover and simmer until the squash is very tender, about 15 minutes.

Step 4

BLEND the soup with an immersion blender (or use an upright blender for a smoother consistency). Stir in the coconut milk. Keep warm.

Step 5

COMBINE the chicken, apple, mint, cilantro, coconut, cashews, fish sauce, and lime juice in a medium bowl. Toss until well blended.

Step 6

TO SERVE, place one serving of larb in the bottom of each bowl, then ladle the soup over the top.

Step 7

As larb is typically made with ground meat, you could use ground chicken or turkey in this dish, too. In a large skillet or Dutch oven, heat one tablespoon of extra-virgin olive oil over medium heat. Add the ground meat. Cook, stirring often, until the meat is browned, 7 to 10 minutes.

Step 8

In a pinch you can substitute two 12-ounce packages of frozen butternut squash; no need to thaw before adding to the pan.