Preheat oven to 450 degrees. Line a rimmed baking sheet with aluminum foil or parchment. Place the cubed butternut squash onto the lined baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with kosher salt and toss to combine.

Roast for 35 minutes or until tender and starting to brown. Note: the smaller your chop, the faster it will roast.  I find the pre-chopped bags of squash are fairly small so if using, you may want to set your timer for about 20 minutes and keep an eye on it after that.

While the squash is roasting heat the remaining teaspoon of oil in a large pot over medium heat.  Free free to add a bit more oil if you need to, to cover the bottom of your pan. When hot, add the onion and cook, stirring frequently, until tender about 5 minutes. Add the stock, roasted squash (when it's done roasting), and curry paste and bring to a boil. Cover and reduce heat. Simmer for 15 minutes.

Remove from heat. Add the coconut milk and lime juice. Blend until smooth, either by using an immersible stick blender or in batches in a countertop blender. If using a blender, make sure to remove stopper in lid and cover with a paper towel to let steam escape.  Be very careful when blending hot liquids.

Ladle into bowls and season with a sprinkling of salt, chopped cilantro, shredded coconut, additional lime wedges, and a squirt of Sriracha sauce (if desired). Serve immediately.