Pepitasjust a pinch per bowl for garnish, optional
Sriracha Saucefor serving
Cook winter squash as desired. Remove pulp and set aside.
Saute onion and ginger in a large Dutch oven over medium heat. Add water or vegetable stock if starts to stick. Cook until onion is soft.
Add curry paste and garlic. Stir to combine and becomes fragrant, about a minute.
Add stock, squash, coconut milk, lime zest, lemon juice. Stir well, bring to a boil and then simmer about 30 minutes. Note, if you taste it at this point it will seem a little bland. Don't panic and add more seasonings or salt—everything changes after blending, so wait until then to adjust the seasonings!
Remove to a blender in batches or use an immersion blender in the pot to blend until smooth. Season with salt to taste.
Serve with cilantro and Sriracha Sauce, if desired.