Preheat oven to 400 degrees. Cut each honeynut squash in half, scoop out and discard seeds. Cut each half into 4 even-sized chunks - will have about 24 pieces. Add to a rimmed sheet pan, skin sides down. Brush the pieces with 1 teaspoon of oil and top with a sprinkling of sea salt. Roast for 25 minutes - edges will be lightly browned; squash cooked and tender. (Alternately, you can roast squash halves too.)

When cool enough to handle, remove the skins with a pairing knife. Add the squash to a bowl - you will have 3 cups cooked, roasted squash.

In a large 6 quart soup pot - add 2 teaspoons coconut oil, set heat to medium-low. When warm, add 4 tablespoon onions & leeks, shallots, garlic and ginger. Stir and cook until softened but not brown for 5 minutes. Add the red curry paste and all the cooked squash chunks, stir in and cook one minute to release all the flavors. Add the broth, coconut milk and ½ teaspoon sea salt - bring to a boil, stirring.

Reduce to a simmer, cover and cook 15 minutes. Add 1 tablespoon of lime juice, stir in. Purée the soup in a blender, or use an immersion blender. Taste for seasonings. If you like a bit spicier add more red curry paste ¼ teaspoon at a time. Serve immediately, or reheat when ready.

Add 2 teaspoons of coconut oil to a non-stick or cast iron skillet. Set heat to moderate. When oil is shimmering add the rice and a few pinches of turmeric - quickly stir in the oil, then leave rice to toast and become crispy, stirring occasionally. When almost crispy, add the shallots and salt - stir and cook until shallots are slightly golden. Remove from heat - will crisp further while it cools.

Add warm soup to individual bowls. Top the the crispy rice/shallot topping. A nice touch: add toasted coconut and mint leaves on top. Like a little spicy essence? Add a little swirl of the red curry paste on top of each portion of soup.