Butternut Coconut Stew

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3 tablespoons extra-virgin olive oil

1 tablespoon chopped peeled fresh ginger

1 tablespoon chopped serrano chile

4 cloves garlic, smashed

2 medium onions, chopped

1 pound butternut squash, peeled, seeded and cut into 2-inch chunks

2 cups chicken broth

One 14-ounce can coconut milk

Kosher salt and freshly ground black pepper

Cilantro leaves, for serving

Zest of 1 lime, plus lime wedges, for serving

Cooked rice, for serving