Heat 1 tablespoon neutral oil in a wide pot. Add the diced squash and cook for 5 minutes. Add the chickpeas to the squash and toss to coat. Season with salt and pepper to taste.

Add the curry paste and toss to coat. Sizzle the paste in the hot pan for 1-2 minutes until fragrant.

Pour in the water and bring to a boil. Reduce heat and simmer for 30 minutes or until the squash is fork-tender and the liquid has reduced. It shouldn’t be too soupy; you want the liquid to reduce by about half.

Pour in the coconut cream and simmer for 5 minutes. Taste and season again to your preferences.

Transfer ¾ of the chickpea-squash mixture to a food processor or blender and pulse until completely smooth and creamy. Add more liquid if needed until it reaches desired consistency. If the mixture is too thin, add a few spoonfuls of the remaining chickpeas and squash from the pot. Be sure to reserve a few spoonfuls of the unblended chickpeas and squash leftover as you’ll use it at serving.

Spoon the puree into shallow bowls and smooth it out with the back of your spoon. Arrange a few spoonfuls of the unprocessed chickpeas and squash on top and scatter a few crispy mushrooms on each dish. Serve with chili oil and fresh cilantro, if you like. Enjoy!