Curried Butternut Squash Soup

Last winter, the BF and I hosted a White Elephant Party.  We had lots of health conscious guests, and wanted to have a healthy soup to offer.  This was a huge hit and the recipe was requested time and time again!  Next time, though, I'll probably cut down on the amount of red curry paste - it was good, but a little less heat would be tastier

**Courtesy of My Recipes

Ingredients

• 1 (2 1/2-pound) butternut squash, peeled, seeded, and cut into 2-inch cubes
• 4 teaspoons canola oil, divided $
• 3/4 teaspoon kosher salt, divided
• 1 cup chopped onion $
• 3 cups no-salt-added chicken stock (such as Swanson)
• 4 teaspoons red curry paste
• 1 1/2 tablespoons fresh lime juice $
• 1 (13.5-ounce) can light coconut milk
• 1/4 cup cilantro leaves
• 1/4 cup flaked unsweetened coconut, toasted
• 2 small Thai red chiles, thinly sliced

Preparation

1. Preheat oven to 450°.
2. Line a rimmed baking sheet with parchment paper. Place squash in a bowl, and drizzle with 1 tablespoon oil. Sprinkle with 1/4 teaspoon salt, and toss. Bake at 450° for 35 minutes or until golden and tender.
3. Heat the remaining 1 teaspoon oil in a large saucepan over medium heat; swirl to coat. Add onion; cook 5 minutes, stirring occasionally. Add squash mixture, stock, and curry paste. Sprinkle with the remaining 1/2 teaspoon salt, and bring to a boil. Reduce heat, and simmer for 15 minutes, stirring occasionally. Remove from heat; stir in lime juice and coconut milk. Let stand for 15 minutes.
4. Place half of squash mixture in a blender, and blend until smooth. Pour soup into a bowl. Repeat. Divide the soup evenly among 8 bowls, and top evenly with cilantro, coconut, and chile slices.