Creamy Butternut Squash and Plantain Soup

Name: Creamy Butternut Squash and Plantain Soup
Ingredients: 2 Tbsp. extra-virgin olive oil; 1 medium onion, chopped; 10 garlic cloves; 1 2 piece ginger, peeled, finely chopped; ½ small Scotch bonnet or habanero chile, stem removed; Kosher salt; 1 medium butternut squash (about 2 lb.), peeled, halved, seeds removed, flesh cut into 2 pieces; 1 ripe plantain, peeled, chopped; 4 cups low-sodium chicken or vegetable broth; 2 cups unsweetened coconut milk (from two 13.5-oz. cans); 1 green apple, thinly sliced; 1 small shallot, thinly sliced; 2 Tbsp. apple cider vinegar; 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; ⅓ cup cilantro leaves with tender stems