Cut the squash pulp into large cubes and roast until very tender.

Meanwhile, place the onion, garlic and grated ginger in a casserole.

Add the squash and mash the entire mixture.

Dissolve the bouillon cube in a little hot water, mix with the coconut milk and add to the rest of the mixture, little by little.

Cover and let simmer over low heat for 5-10 minutes. Remove from the heat a few minutes before serving.