Summer Squash Curry

Melt 2 tablespoons coconut oil in a large heavy-bottomed saucepan over medium-high heat. Add onion, season with salt and pepper, and cook until softened without browning, about 5 minutes. Add garlic, ginger, chile, turmeric, soy sauce and lime zest and juice, stir, and cook for an additional minute. Add coconut milk, bring to a simmer and cook until fragrant, 1 to 2 minutes. Add summer squash and cook gently until just tender but still firm, about 5 minutes more. Turn off the heat. Transfer summer squash and sauce to a deep, wide serving dish or divide among large soup bowls.