How to Make It
Cook the onion in the oil with ¾ teaspoon salt in a large pot over medium heat, stirring occasionally, until softened, 4 to 6 minutes.
Add the curry paste, butternut squash, chicken broth, and coconut milk. Simmer until tender, 15 to 20 minutes.
Transfer the mixture to a blender and puree until smooth. Stir in the lime juice. Drizzle with the Asian chili-garlic sauce before serving.