Thai Inspired Honeynut Squash Soup with a Toasted Rice Garnish

Ingredients

• 2 1/2 pounds honeynut squash (about 3 medium)
• 1 teaspoon neutral oil (such as expeller pressed safflower oil)
• 2 teaspoons coconut oil (virgin, organic )
• 4 tablespoons onions (small dice; can use 1/2 leeks (like I did))
• 3 tablespoons shallots (peeled; small dice)
• 4 teaspoons fresh garlic (peeled and minced)
• 2 teaspoons fresh ginger (minced or finely grated)
• 1 teaspoon red curry paste* (Maesri brand (1up to 1/2 t. more if you like spicy )
• 3 1/2 cups chicken broth (preferably homemade or veggie broth)
• 1 can coconut milk (not 'lite" )
• 1/2 teaspoon sea salt (I use pink Himalayan )
• 1 tablespoon fresh lime juice
• 2 teaspoons coconut oil
• 1/2 cup cooked rice (I use Jasmine rice )
• 1 tablespoon shallots (peeled, small dice )
• few pinches turmeric
• 2 tablespoons toasted coconut flakes
• 1/8 teaspoon salt (I use pink Himalayan )