½ cup full fat organic coconut milk for drizzling on top
½ cup large, unsweetened coconut flakes
Handful fresh organic cilantro leaves, rough chop
Heat oil in a large heavy-bottomed pot over medium heat. Once the oil is heated, add squash, onion, garlic, curry paste, coriander, cumin, salt and red pepper flakes stir to combine.
Cook, stirring occasionally, until onion is translucent, about 8 to 10 minutes. Add broth. Bring to a boil, then lower heat and simmer until squash is soft, about 15 to 20 minutes.
While the soup is cooking, toast the coconut flakes in the oven until fragrant and golden on the edges. Keep an ? on them so they don’t burn. Transfer to a bowl and let cool.
Once the squash mixture is done cooking, taste and add more Thai red curry paste if you want more of a POW?. Remove the soup from heat and let it cool slightly. Working in batches, move from pan to a blender (do not fill your blender past the maximum fill line!). Put the lid on and use a kitchen towel to protect your hand from steam escaping from the top of the blender as you purée the mixture. Blend until smooth. Transfer puréed soup to a large serving bowl or container and repeat with remaining batches.
Now you can stir the lime juice into the blended soup ?. Taste and season with more salt if you want. When you ladle the soup into individual bowls and are ready to serve, use a spoon to drizzle coconut milk over each bowl, then gently swirl the spoon through the topmost layer for a pretty design. Sprinkle the soup with toasted coconut flakes and a place the chopped fresh cilantro in the middle.