Squash Cauliflower Ginger and Lemon Grass Soup

Ingredients:
(I don't make this soup by weighing out exact quantities. The following quantities are approximate.)
(The one thing I really watch is that everything I don't grow myself is organic.)
1 lbs squash (any, but those with orange flesh give a nice color)
1 coarsely chopped cauliflower
4 cups water
1 cup coconut
1 can organic coconut milk
4 cups vegetable broth
1 cup milk
4 tbsp sour cream
2 inches of fresh ginger
1/2 tsp turmeric
some dried lemon grass
1 tbsp garam masala
juice of 1/2 lime
salt, freshly ground pepper
For Garnish:
paprika

Preparation:
Combine the squash, cauliflower, broth, coconut milk, ginger, lemon grass and turmeric into pot. Bring to a boil; season lightly with salt. Simmer for 20-25 minutes until squash and cauliflower are tender. Remove lemon grass, puree. Add milk, cream, lime juice and garam masala. Reheat.