Coconut Curry Butternut Squash Soup

This soup is very easy to make and very nutritious.  Serve with a crusty bread,  garlic bread, or grilled cheese sandwiches.  It's delicious with croutons in it, too.

Coconut Curry Butternut Squash Soup
36 ounces peeled, seeded butternut squash, cubed (the size Costco sells)
4 teaspoons olive oil
Salt
1 onion, chopped
3 cups chicken stock
3 Tablespoons + 1 teaspoon red curry paste
1 1/2 Tablespoons fresh lime juice
1 can coconut milk
chopped cilantro for garnish
Sirachi sauce, to taste

Preheat the oven to 400.  Line a cookie sheet with a silpat or foil.  Spread the squash cubes on the sheet and drizzle with about 1 Tablespoon of the olive oil.  Sprinkle generously with salt and pepper.  Roast in the hot oven until the squash is soft and just starting to turn brown.  Heat some oil in a large soup pot.  Add the chopped onion and cook until soft.  Add the stock, roasted squash, and curry paste.  Bring all to a boil.  Cover and turn to simmer.  Simmer for about 15 minutes.

Remove from the heat and add the lime juice and coconut milk.  With an immersible blender (or you can do it in batches in your regular blender), blend all together.  Add Sirachi( go easy; a bit at a time.  This stuff is hot!) and salt to taste.  Garnish in bowls with cilantro and croutons, if desired. Though not pictured, the croutons really make it good.  You can also serve with lime wedges.