Peel and cube the butternut squash into ½-inch pieces. Add a few teaspoons of coconut oil into a heavy bottomed cast iron pot like this one. Place the squash and sauté on medium high heat until color turns golden brown on most sides. Turn down the heat.
In a mixing bowl add in 3 tbsp Vegetable paste and 6 cups of hot water, mix until combined and add into the squash. Close the lid and let it simmer while you chop the other veggies.
Wash the potatoes, cut into ½" cubes. Add into the squash and continue cooking.
Peel and cut your sweet onion into ½" cubes. Add them to a pan with some coconut oil and sauté on medium heat until color starts turning golden brown. Make sure you move them around so they don't burn. Peel the ginger and garlic, chop very finely or grate them with a fine grater to save time. Add to the onions and sauté for a few minutes until you start smelling the aromas. Now add the curry paste and mix well. Add into the pot with squash and potatoes, mix well and close the lid.
Now onto the carrots, If they are young carrots, you can just scrub off the skin and cut into ¼" rounds. If you get larger carrots, peel them and cut in half and then into half rounds. Use the same pan that you cooked the onions in and sauté with coconut oil on a medium high heat until golden brown. Add into the pot of other veggies and close the lid.
Cut the cauliflower in half, cut the large stalk out and take it apart into smaller bite sized pieces. Do the same with the broccoli and Romanesco. Place all of these in the pot and simmer for about 10 minutes with the lid on.
Add in the can of coconut milk, mix well, add the red pepper flakes. Taste for salt and add in accordingly. Squeeze in ½-1 lime and taste. Add more lime if needed.