Preheat oven to 350 degrees.

Rub the cut edge of the squash with olive oil and bake, cut side up, for approximately one hour. The squash is done when a fork can easily slide through the flesh. Remove from the oven and cool while preparing the rest of the soup.

Put the red chiles into a small bowl and cover with Swanson Organic Free-Range Chicken Broth. Heat gently in the microwave until just warm, about 1 minute on medium heat. Let sit for 15 minutes to soften the chiles and then remove the stem and seeds. Chop the chiles and return them to the broth mixture and set aside.

Heat the remaining olive oil in a large soup pot over medium-high heat. Add the onion, garlic and ginger and saute, stirring frequently, until the onion is translucent, about 5 minutes. Stir in red chile/broth mixture, brown sugar, curry powder, and sea salt and cook 1 minute longer.

Scrape the cooled squash from the skin, and add it along with the broth and coconut milk to the pot and bring to a boil. Reduce the heat to medium-low and simmer until the coconut oil has melted and everything is thoroughly combined.

Using a blender, blend the soup until smooth. You will probably need to do two batches; or use an immersion blender. Return the soup to the pot and heat until simmering.

Stir in shrimp and simmer just until cooked through, about 2 minutes. Serve in shallow bowls and garnish with cilantro and toasted coconut with lime wedges on the side.