Begin by reserving 2 tablespoons of coconut milk for drizzling later; set this aside.
In a slow cooker with a capacity of 4 to 6 quarts, combine the remaining coconut milk, vegetable stock, butternut squash, carrots, shallots, garlic, ginger, red curry paste, and 1 tablespoon of salt.
Set the slow cooker to high and cook for 4 hours, or on low for 6 hours, until the vegetables are tender.
Once the cooking time is complete, add the lime zest and juice. Utilize an immersion blender to purée the soup until it achieves a very smooth consistency. Alternatively, you may transfer the soup to a standard blender in batches, blending until smooth.
Serve the soup in bowls, drizzling with the reserved coconut milk and garnishing with chopped cilantro.