Heat olive oil in a large stock pan over medium heat. Add the onion, squash and carrots and cook for 8 to 10 minutes, stirring often, until onion is translucent and squash and carrots have started to break down. Add in the red curry paste, garlic, coriander, cumin, red pepper flakes and 1 tablespoon of soy sauce. Cook another 3 to 4 minutes, stirring often. Add in the broth, water and coconut milk beverage, then reduce heat to low. Simmer until vegetables are very tender, about 20 minutes.
Transfer to a blender to purée until creamy and thick; or use an immersion blender in the stockpot. Add in remaining the tablespoon of soy sauce and lime juice. Divide among bowls and garnish with more coconut milk and fresh cilantro leaves, if desired.
Recipe by Alexandra Caspero, MA, RD