Add squash, kidney bean, broth, and coconut milk; bring to a simmer. Reduce heat to medium-low and simmer, partially covered, until squash are tender and flavors blend, about 15 minutes. Turn off heat and stir in scallions and cilantro; let stand to blend flavors, a few minutes longer. Serve, garnishing with extra scallions and cilantro.
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/strictly-vegetarian/butternut-squash-and-kidney-bean-chili/