Coconut Curry Butternut Squash Soup

Ingredients

• 2 tbsp. (30 ml) coconut oil
• 2 tbsp. (30 ml) red curry paste
• 4 garlic cloves, finely chopped
• 1 onion, finely chopped
• 4 cups (1 L) butternut squash, peeled, and cut into small 1-inch pieces
• ¼ tsp (1 ml) red pepper flakes
• 1 tbsp. (15 ml) lemon juice
• 4 cups (1L) vegetable broth
• ½ cup (125 ml) coconut milk (for serving)
• Salt and pepper