Thai-spiced Pumpkin Soup
adapted from 101cookbooks.com
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
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).