Heat the coconut oil in a heavy bottomed soup pot or Dutch oven over medium heat.
Add the onion and cook, stirring often, for 2 minutes.
Add the butternut squash, curry paste, lemongrass, coriander, ginger, cumin, red pepper flakes, and sea salt, to taste.
Mix well and continue to cook for about 5-6 minutes, stirring often.
Add the minced garlic and cook, stirring constantly, for 1-2 minutes.
Add the vegetable broth and bring to a boil.
Reduce heat and simmer for 30 minutes, or until the squash is very soft.
Using a blender, work in batches to blend the soup thoroughly (or use an immersion blender if desired).
Pour the soup back into the soup pot and add 1/2 cup of the coconut milk and the lime juice. Mix well.
Taste and season with sea salt or more curry paste, if desired.
Ladle into soup serving bowls then drizzle with a little more coconut milk then top some fresh cilantro and serve with some additional lime wedges on the side. Enjoy.
Serve with additional lime wedges. Enjoy.