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, cumin, turmeric and coriander 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.
Add Thai red curry paste, salt and pepper, lime juice to taste.
Slowly add coconut milk (milk or cream) to soup.
Garnish with chopped cilantro or parsley and toasted pepitas.
Coconut milk is a great alternative to the cream or milk in this recipe.If you have less adventurous eaters, serve cilantro and toasted pepitas on the side. Consider taking out a bowl or two before adding the curry paste.