Butternut squash curry soup

1 small butternut squash (peel, remove seeds, cut squash meat in similar size pieces)
1 small red onion (chopped)
2 cloves garlic (chopped)
2 tsp. Simplest Indian curry mixture
1 + 1/2 cups water
1 cup coconut milk
2 kafir lime leaves
coriander leavs & roasted pumpkin seeds
olive oil

In a medium size saucepan sauté an onion until golden in a little olive oil. Add chopped garlic and cook, string frequently, until tender. Stir in Simplest Indian curry mixture; cook for 1 minute. Add chopped pumpkin and stir in so that the pumpkin is fully covered with spices. Add water, coconut milk and kafir lime leaves. Put the lid on and cook until the pumpkin is tender. Purée the soup with a hand blender until smooth. Season with salt. Garnish with coriander and roasted pumpkin seeds.