Heat the olive oil in a large pot over medium-high heat. Stir in the ginger, serrano chile, garlic and onions. Cook, stirring often, until golden, about 8 minutes. Add the squash, chicken broth, coconut milk, 1 teaspoon salt and a couple turns of pepper. Cover and simmer until the squash is tender, about 25 minutes. Sprinkle with cilantro leaves and lime zest. Serve with lime wedges and cooked rice.
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