1 small yellow onion, chopped 1 clove garlic, finely chopped 2 teaspoons finely chopped fresh ginger 1 teaspoon red curry paste, more to taste 2 teaspoons light brown sugar 1/2 teaspoon fine sea salt 1 medium butternut squash, peeled and cut into 1-inch pieces, about 4 cups 2 cups low-sodium vegetable broth 1 (14-ounce) can coconut milk 1/4 cup chopped fresh cilantro 1/4 cup shredded coconut, toasted (optional) Lime wedges

Heat small amount of the veg broth in a large soup pot over medium-high heat. Add onion, garlic and ginger. Cook, stirring frequently, until fragrant and onion is translucent, about 5 minutes. Stir in curry paste, sugar and salt and cook 1 minute longer. Stir in squash, broth and coconut milk and bring to a boil. Reduce heat and simmer until squash is tender, 20 to 25 minutes. Stir in cilantro, sprinkle with coconut and serve with lime wedges on the side.