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Reserve 2 tablespoons coconut milk for drizzling; set aside.
In a 4- to 6-quart slow cooker, combine remaining coconut milk, stock, squash, carrots, shallots, garlic, ginger, curry paste, and 1 tablespoon salt.
Cook on high for 4 hours or low for 6 hours, until vegetables are very tender.
Add lime zest and juice. Using an immersion blender, blend soup until very smooth. (Alternatively, ladle soup into a standard blender and blend until smooth, working in batches if necessary.)
Ladle soup into bowls. Drizzle with reserved coconut milk. Top with cilantro.