Heat a large heavy saucepan over medium heat. Add oil to pan. Add shallots. Saute 3 mins or until softened. Stir occassionally. Add garlic and ginger. Saute 1 min. Add 2 cups water, coconut milk, salt, red pepper and squash. Bring to a boil. Cover. Reduce heat. Simmer 20 mins or until squash is tender, stirring occassionally. Let cool slightly. Place squash mix in blender in batches. Blend until smooth. Stir in juice. Garnish with cilantro. Enjoy!