Kabocha squash soup recipe with turmeric ginger

Name: Kabocha squash soup recipe with turmeric ginger
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Japanese
Ingredients: 2 lb kabocha squash (1 medium size); 2 tbsp ghee butter; 1 large shallot (thinly sliced); ½ tsp coarse sea salt (or to taste); 24 oz. chicken stock (3 cup, or vegetable stock); ¼ tsp Turmeric powder; ¼ tsp Vietnamese cinnamon powder; 14 oz. Full-fat coconut milk cream; 1 tsp fresh grated ginger; 1 small bundle curly kale (discard stems and roughly chopped); 1 large shallot (slice into thin strips); 2 tbsp avocado oil; Coarse sea salt (to taste); 2 tbsp chicken stock (or water); Sprinkle red pepper flakes