Thai Butternut Squash Soup

1 large butternut squash-can buy peeled halves
1 onion, diced
1 carrot,chopped
2 cloves garlic
1 tsp freshly grated ginger
2 Tbsp coconut oil
6 cups vegetable broth
1 1⁄2 cup coconut milk
1⁄2-1 teaspoon red curry paste
1/3 cup cilantro
3 lime leaves
2 stalks lemon grass

Bake halved squash at 350 for 45 minutes. In a large pot, sauté onions, carrot, garlic  and ginger in coconut oil. Add vegetable broth and coconut milk. Mix in red curry paste. Then add cooked and cubed squash, cilantro and blend well. Simmer with lime leaves and lemongrass for 20 minutes or more.