Thai-spiced Winter Squash Soup
2 festival or acorn squash
3 tablespoons unsalted butter, room temperature
1 14-ounce can coconut milk
1 teaspoon (or more) red Thai curry paste
water or stock (amount to your preference)
2 teaspoons fine grain sea salt (or to taste)
1Preheat 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.
4 Remove from the heat and puree with a hand blender, you should have a very thick base at this point.
5 Now add water a cup at a time pureeing between additions until the soup is the consistency you prefer - a light vegetable stock would work here as well. Bring up to a simmer again and add the salt. (Add more curry paste if you like, but keep in mind that different Thai curry pastes have differing strengths. Start with a teaspoon to start and then build from there until the soup has a level of spiciness and flavor that works for your palette.)