Add the potatoes and stock and bring to a boil. Reduce heat to a simmer, cover and cook for 15-20 minutes, or until the potato is soft.
Let mixture cool and pour into a Vitamix or high-powered blender and blend until smooth. Stir in the Sriracha, if using, and the coconut milk. Taste and adjust seasonings.
Ladle soup into bowls and serve with optional toppings
Recipe by Three Hungry Boys at https://www.threehungryboys.com/2018/10/28/curried-butternut-squash-soup-with-fried-lentils/