Preheat the oven to 200 C/400 F and line a baking pan with parchment paper.
Cut the squash in half and place face down on the baking pan. Bake for 30-35 minutes until the squash is tender. Using a spoon, remove seeds from the squash, and then scoop out the squash. Set aside. Discard the squash shells.
Add the avocado oil to a pot on medium-high heat. Once heated, add the onions and sauté for 3-4 minutes. Reduce heat to medium and add the garlic.
Add squash to the stock pot and mix everything well together then add the curry paste, cumin, coriander powder and pepper.
Add the vegetable broth, sea salt and maple syrup, give it a stir and bring to boil.
Reduce heat to low, then cover and let simmer for 15 minutes. Taste the soup and add more curry paste if needed (depending on your liking and if your kids will eat this soup as well (you can also split up the soup in 2 batches; 1 spicy and 1 milder)).
Turn off the heat. Use an emulsion blender to puree the soup (or transfer to a blender to blend. Soup needs to cool down a bit first though. And you might have to work in batches).
Stir in the lime juice and half of the coconut milk. Taste and season with additional salt or more lime juice.
Ladle soup into individual bowls. Use a spoon to drizzle the remaining coconut milk over each bowl, then lightly swirl with a spoon for a pretty design. Top the soup with toasted coconut flakes and a sprinkle of chopped fresh cilantro. This is all optional, the soup tastes great without it as well!