Heat the coconut oil in a Dutch oven or heavy-bottomed soup pot over medium heat. When the oil is hot and shimmering, add the onion and cook for 4-5 minutes or until softened and translucent. Add the curry paste and cook for 2-3 minutes to unlock the curry’s magical flavors.
Stir in the butternut squash, coconut milk, vegetable broth, tamari, and sugar. Bring to a boil, then lower to a simmer. Cover and cook for 30 minutes or until the squash is very tender.
Puree the soup using an immersion blender, OR transfer the soup to a blender and puree until silky smooth. You’ll likely have to do this in 2 batches. (Remember to remove the plastic stopper in the blender’s lid and cover the hole with a dish towel while blending. You need to allow steam to escape or you will likely have a hot soup explosion. No bueno.) Taste the soup and season with a little extra salt if necessary.
Serve the soup warm garnished with pomegranate, cilantro and chili oil if you’re feeling fancy.