1. Roughly chop squash into smaller pieces. In a large saucepan, heat the oil over medium heat. Sauté onion and garlic 2 min. Add chili paste and stir fry 1 min. Add butternut squash, sauté 3 min., stirring. Raise heat, add stock and bring to a boil. Cook for 6 min., or until squash is soft.
2. Add coconut milk to the soup, lower heat, and cook 1 min. Season to taste with salt (in moderation) and pepper. Using a hand blender, purée soup until smooth. Thin with more vegetable stock, if necessary. Divide among 4 bowls, top each bowl with 1 tbsp sour cream, chopped nuts and cilantro.
191 calories, 14g fat, 2g saturated fat, 8mg cholesterol, 202mg sodium, 15g carbohydrate, 4g fiber, 6g sugar, 2g protein