...  11:07:56 Serves 6 A delicious and easy pumpkin soup recipe. Write a review Save Recipe Print Prep Time 10 min Cook Time 1 hr 20 min Prep Time 10 min Cook Time 1 hr 20 min Ingredients 2 acorn squash, pumpkins, or other smallish winter squash 3 tablespoons unsalted butter, room temperature 1 14-ounce can coconut milk 1 teaspoon (or more) red Thai curry paste 2 teaspoons fine grain sea salt (or to taste) water Instructions Preheat the oven to 375 degrees and place the oven racks in the middle. 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. 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. Remove from the heat and puree with a hand blender, you should have a very thick base at this point. 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 (and more curry paste if you like) Notes Start with a teaspoon of Thai curry paste to start and then build from there until the soup has a level ...