Asian Flavors Winter Squash Soup

1/4 cup minced shallot s

1 tablespoon minced fresh ginger

1-3 jalapeño or serrano chilies, seeded and minced

2 cups homemade vegetable or chicken stock or 1 can (14 1/2 ounces) broth

3 cups cooked winter squash puree (pie pumpkin, butternut, etc.)

2 cups Organic Valley Original or Unsweetened Soy Milk, plus additional soy milk as desired, divided

2 teaspoons bottled Thai-style fish sauce

2 or more tablespoons fresh-squeezed lime juice

handful of cilantro , finely chopped

salt and pepper

unsweetened coconut flakes