"Slice butternut in half lengthwise and scoop out the seeds. Place cut-side-down on a parchment-lined baking sheet a bake for about 45 minutes. Remove from oven and when cool enough to handle, scoop out the meat. While the butternut squash is baking, bake the salmon fillet, skin-side down on the same parchment-lined baking sheet, for 15 minutes. It may be slightly under-done, but that's okay...it will finish cooking in the soup. Alternatively, you can peel and cut the squash into chunks and proceed as follows:Heat a large pot over medium-low heat and add coconut oil. Once it's melted, add in the onions and the garlic with a pinch of salt and stir. Cook until the onions are soft and translucent, about 5 minutes. Add in the ginger and curry paste and stir until it is incorporated. Cook the curry and onion mixture for 5 minutes, stirring occasionally. Pour in the stock and add the squash cubes (or the baked squash). Cover the pot and increase the heat to medium. Cook until the squash is soft, about 20 minutes.Once the squash is soft, turn off the heat and puree soup with an immersion blender or in batches in a stand blender. Blend until the soup is smooth and pureed. Pour it back into the pot and turn the heat on to medium low. Add in the coconut milk, lime juice, fish sauce, salt and pepper, and stir. Add salmon. Cover and cook the soup on low for 10 minutes, until the salmon is warm. Taste and season additionally if desired. Serve the soup with a garnish of torn cilantro and crushed peanuts."