Thai Pumpkin and Squash Soup

Even though it was still in the high 70s here all weekend, it's definitely feeling like fall and yesterday seemed like a perfect day for a pot of soup. (It also helped that Josh had two pumpkins and two squashes just asking to be put to good use!) We looked at a bunch of pumpkin recipes, trying to find one that didn't call for too many obscure ingredients and also that had spices we were interested in. I was excited that we settled on this one from 101cookbooks, though we omitted the pureeing because it just didn't seem necessary. It was so easy to put this together and the results were incredibly flavorful. I'll definitely be making this one again in the coming months.

Thai-spiced Pumpkin Soup
adapted from 101cookbooks.com
serves 6

2 acorn squash, pumpkins, or other smallish winter squash
3 tablespoons unsalted butter, room temperature
1 14-ounce can coconut milk
1-6 teaspoons (I used about 4) red Thai curry paste
water
2 teaspoons fine grain sea salt (or to taste)

1. Preheat the oven to 375 degrees and place the oven racks in the middle.
2. Carefully cut each squash/pumpkin into halves (or quarters). Slather each piece of squash with butter, sprinkle generously with salt, place on a baking sheet skin sides down, and place in the oven. Roast for about an hour or until the squash is tender throughout.
3. When the pumpkin/squash are cool enough to handle scoop it into a large pot over medium high heat. Add the coconut milk and curry paste and bring to a simmer. Gently smash the squash with a wooden spoon. Add water a cup at a time until the soup is the consistency you prefer. Bring up to a simmer again and add the salt (and more curry paste if you like).