Step 1

Heat the 2 Tbsp coconut oil in a dutch oven or soup pot over medium high heat.

Step 2

Add the diced onion and saute, stirring occasionally, until just starting to brown, about 7 minutes. Add the ginger and garlic and saute, stirring contantly, until frangrant, about 30 seconds. Add the butternut squash and saute for 1 minute.

Step 3

Add the coconut milk, vegetable broth, curry paste, and lime zest to the top and stir to combine. Season with salt and pepper and bring to a boil.

Step 4

Reduce heat to medium low and cover. Simmer for 15 minutes or until the squash is very tender and mashes with a fork.

Step 5

Puree with an immersion blender or in batches in a blender.

Step 6

Return to the pot and add the lime juice. Add more salt and pepper to taste, if necessary.

Step 7

Serve with lime slices, a drizzle of coconut milk, Sriracha, and cilantro.