- 2 lbs. (1 kg) Winter squash – acorn, butternut, hubbard, turban, small pumpkins
- 3 tablespoons butter or olive oil
- 1 14-ounce can coconut milk
- 1 teaspoon (or more) red Thai curry paste water
- 2 teaspoons fine grain sea salt (or to taste)
- Water or vegetable stock to thin soup to desired consistency
Preheat the oven to 375 degrees and place the oven racks in the middle.
Carefully cut each squash/pumpkin into quarters. Scoop out seeds and fibrous material. Brush each piece of squash with butter or olive oil, sprinkle with salt, place skin sides down on a baking sheet, and put in the oven. Roast for an hour or until the squash is tender throughout.
When the squash are cool enough to handle, scoop it into a large pot over medium heat. Add the coconut milk and curry paste and bring to a simmer. Remove from the heat and puree with a hand blender, you should have a very thick base at this point. Now add water or vegetable stock one cup at a time pureeing between additions until the soup is desired consistency. Bring to a simmer again and add the salt and more curry paste if needed.
Note: Regarding the curry paste; add a little at a time then taste. Curry pastes have differing strengths. Start with a teaspoon and add from there until the soup has a level of spiciness and flavor that works for you.