Finely dice the onion and mince the ginger and garlic. Pour 1 tbsp. olive oil into a medium-hot pot and fry together for 5 minutes until soft
Chop the butternut squash in half, remove the seeds and skin and dice into 3 cm cubes. Add to the pot along with the chicken stock.
Simmer on medium heat for 15-20 minutes until the butternut squash is soft
Blitz the soup with an electric hand blender, taste test and season with salt and pepper if needed
Add the coconut cream and stir until It has dissolved into the soup. Throw in the chopped coriander along with the feta cheese and lemon juice and allow the flavors to combine for 5 or 10 minutes before serving