Coconut Curry Butternut Squash Soup

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Ingredients

36 ounces peeled, seeded butternut squash, cubed

4 teaspoons extra-virgin olive oil, divided

1/2 teaspoon kosher salt, plus more for seasoning

1 cup chopped onion

3 cups chicken stock (or vegetable stock for a vegan soup)

3 tablespoons + 1 teaspoon red curry paste

1 1/2 tablespoons freshly squeezed lime juice

1 13.5-ounce can lite coconut milk

1/4 cup cilantro leaves, chopped

1/4 cup shredded coconut

Sriracha sauce to taste

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