In a four-quart saucepan, melt the butter or oil over medium-high heat and add the onions.  Let them cook until they begin to soften.

Add squash and pears and cook for about 10 more minutes. Watch to make sure that nothing burns. If the fruit or veggies look dry, add about a quarter cup of water.

Add the stock, enough to submerge the fruit and vegetables. Add seasonings.

Bring soup to a simmer and cook until squash is fork tender, about 15–18 minutes.

Puree with an immersion blender. Taste and adjust seasonings as necessary.

Add coconut milk, and garnish with crispy ginger (see below).

To make the garnish, slice ginger root in half and cut into long, thin strips.

Heat a frying pan with oil and add the ginger strips to the oil. Fry until just golden.

Remove with a slotted spoon and place on paper towels to absorb excess oil.