1 (2 1/2-pound) butternut squash, peeled, seeded, and cut into 2-inch cubes
4 teaspoons olive oil, divided
3/4 teaspoon kosher salt, divided
1 cup chopped onion
3 cups no-salt-added chicken stock
1T hot curry powder
1 1/2 tablespoons fresh lime juice
1 (13.5-ounce) can coconut milk
1/4 cup cilantro leaves
1/4 cup flaked unsweetened coconut, toasted
2 small Thai red chiles, thinly sliced (optional)
Roast squash at 450* with 1T oil and 1/4t salt. Saute onion in remaining oil. Add squash, stock, remaining salt, and curry powder. Simmer for 15 minutes. Stir in lime juice and coconut milk. Puree with immersion blender. Serve with toppings.
I have a similar recipe that doesn't call for roasting the squash. You just throw it in with the stock and simmer for about 20 minutes. I'm sure it would be equally tasty.