In large saucepan, heat oil and sauté onion until soft. Do not brown.
Add squash, carrots and sugar and sauté for 10 minutes.
Add ginger and cilantro stems (if available) and sauté for 2 minutes.
Add broth and bring to boil. Reduce heat and simmer for 30-40 minutes until veggies are soft. Puree soup using an immersion blender or food processor. Return soup to pot.
Add 1 Tbsp Thai red curry paste, coconut milk and lime juice.
Taste and adjust seasoning - add more curry paste, salt and pepper or more lime juice as needed.
Garnish with chopped cilantro or parsley and toasted pepitas or cashews.
Notes
If you have less adventurous eaters, serve cilantro and toasted pepitas or nuts on the side. You can even take a bowl or two out before adding the curry paste.