In a large saucepan, saute the onion, ginger and garlic in the oil until onions start to soften and turn golden brown. Stir in squash, broth, cilantro, basil, coconut milk, curry paste and cumin and continue to simmer until squash is well cooked. About 30-45 min. May puree half of soup for a thicker consistency. Squeeze 1/2 lime into soup. Taste for seasoning and adjust with salt and pepper and curry paste if necessary. May serve over rice. Can garnish with chopped cilantro.