Melt butter in a 12" heavy pot over moderate heat. Add shallots and cook, stirring occasionally until softened, about 5 minutes. Add squash and cook for 2 minutes. Add remaining ingredients and cook for 10 to 15 minutes over moderate heat. Puree with an immersion blend or transfer soup to a blender and puree until very smooth.
1 quart milk
1 quart coconut flakes
2 T coconut syrup
Cook milk in a 12" heavy pot over moderate heat, add coconut flakes and syrup. Cook for 3 to 5 minutes and then foam with an immersion blender. Spoon foam over bowls of soup.