Thai Butternut Squash Soup with Coconut Milk (Creamy, Spicy)

Thai Curry Paste  (Red Curry Paste, *read notes if using homemade)

lbs Butternut Squash  (1 fresh squash, peeled and cut into 6-7 large pieces.)

Olive Oil  

Ginger  (about 1.5 inch, rough chopped)

Garlic  (about 3 large cloves, rough chopped)

Yellow Onion  (medium, about a cup when chopped)

Coconut milk  (unsweetend)

Sugar  (adjust to taste)

stalk Lemon Grass  

Lime  (to get a tsp zest and 2-3 tbsp juice)

Salt and Black Pepper  (adjust to taste)

Fresh Herbs  (such as basil, cilantro, for serving.)

Bouillon Cube  (vegetable or use stock instead of water)