Mega creamy 3 tablespoons coconut oil 1 sweet onion, diced 1/4 cup red curry paste 1/4 tsp red pepper flakes 1 tbsp freshly grated ginger 8 garlic cloves, minced 3 cups uncooked butternut squash 1 large sweet potato, peeled, cut into 1”cubes 3 med carrots 4 cups stock 1 (14 oz.) can coconut milk 2 tsp fish sauce 1 tbsp dried basil 2 tbsp lime juice Sriracha/Asian hot chili sauce to taste Reserved butternut squash seeds 1 tbsp honey 1/2 tsp coconut oil 1/2 tsp Sriracha 1/4 tsp ground cumin