Place the onion, garlic, dill stems and vegetable broth in a 3 quart saucepan.

add a pinch each of kosher salt and freshly ground pepper.

Bring up to a simmer and cook over medium heat for 3 or 4 minutes.

Add the squash, a bit more salt & pepper, and return to a simmer.

Cook about 10 minutes, until the squash is very soft.

Remove the dill stems and discard.

Put the squash mixture in the blender, along with the fresh dill fronds.

Be careful blending hot ingredients - it is best to remove the center part from the blender lid, and hold a folded kitchen towel over the opening while blending.

Pulse the blender a few time to get things going, and then blend on high speed until the mixture is completely pureed.

Add the coconut milk [stirred so that it is well mixed and creamy ], and pulse a few times to incorporate.

Taste and add additional salt if needed. You can thin it with a bit more vegetable broth if it is too thick for your taste.

Garnish with julienned zucchini skin, a few dill fronds, and a drizzle of good olive oil

Serve immediately, refrigerate leftovers. Serves two as a lunch or light dinner, 4 as an appetizer. easily doubles or triple to serve more people, but do the blending in batches.