Preheat your oven to 400 degrees F. Spread out the cut butternut squash on a sheet pan lined with parchment paper, and season with salt, pepper, and a few good drizzles of olive oil. Roast the squash at 400 degrees F for 50 minutes.

When the squash is tender and lightly crisped at the edges, you’re ready to make your soup. To your blender, and add the squash, half the broth, the curry paste, coconut milk, and salt. Blend until smooth. As you’re blending, you can add more chicken broth until you reach the fill line. You may also need to tap the blender pitcher on the counter to get any air bubbles out.

Pour the soup out into a pot or soup crock for serving, and stir in the remainder of your stock if need be.

To make the curry butter croutons, grab some crusty bread, and cut it into thick slices. Combine the softened butter, red curry paste, and honey in a small bowl, and mix until thoroughly combined. Spread the toasts with butter and bake in an oven or toaster oven set to 425 degrees F. Bake until light golden brown, flipping the toasts once halfway through to ensure both sides are evenly toasted.

Cut the bread into croutons, and serve over the soup. Garnish with cilantro, lime wedges, and a sprinkling of red chilies (if using).