36 ounces peeled, seeded butternut squash, cubed
2 tablespoons extra-virgin coconut oil, divided
1/2 teaspoon sea salt, plus more for seasoning
1 cup chopped red onion
3 cups low-sodium chicken stock (or vegetable stock for a vegan soup)
3 tablespoons + 1 teaspoon red curry paste (I like Thai Kitchen brand)
1 1/2 tablespoons freshly squeezed lime juice
1 13.5-ounce can lite coconut milk
1/4 cup cilantro leaves, chopped, optional
1/4 cup unsweetened shredded coconut, optional
Sriracha sauce to taste, optional
Preheat oven to 375 degrees. Line a rimmed baking sheet with parchment paper. Toss cubed butternut squash with 1 tablespoon coconut oil and sea salt. Place the cubed butternut squash onto the lined baking sheet. Roast for 35-40 minutes or until tender.
While the squash is roasting heat the remaining tablespoon of oil in a large pot over medium heat. When hot, add the onion and cook, stirring frequently, until tender (about 5 minutes). Add the stock, roasted squash, and curry paste and bring to a boil. Cover and reduce heat. Simmer for 15 minutes.
Remove from heat. Add the coconut milk and lime juice. Blend until smooth, either by using an immersible stick blender or in batches in a countertop blender. Ladle into bowls and season with a sprinkling of sea salt, chopped cilantro, shredded coconut, additional lime wedges, and a squirt of Sriracha sauce (if desired). Serve immediately.