Heat the coconut oil in a large saucepan over medium-high heat. Add the finely chopped onion and sauté for about 3 minutes until translucent.

Stir in the minced garlic and grated ginger, sauté for another 1-2 minutes until aromatic.

Add the curry powder, paprika, and dried thyme to the pan, stirring for about 1 minute to toast the spices.

Add the diced butternut squash, coconut milk, and vegetable broth, bringing to a gentle boil.

Once boiling, reduce heat to low, cover, and simmer for about 15 minutes until the squash is tender.

Stir in cayenne pepper and sea salt to taste, then add chopped cilantro before serving.

Serve over fluffy rice or quinoa, garnishing with additional cilantro if desired.