Created by LindasBusyKitchen on October 5, 2013
Step 1: Preheat the oven to 375 degrees F. Place the oven racks in the middle.
Step 2: Carefully cut each squash/pumpkin into halves, or quarters. Slather each piece of squash with butter.
Step 3: Sprinkle generously with salt, and place on a baking sheet skin sides down, and place in the oven.
Step 4: Roast for about 1 hour, or until the squash is tender.
Step 5: When the pumpkin/squash are cool enough to handle scoop it into a large pot over medium high heat.
Step 6: 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).
Step 7: Add water 1 cup at a time pureeing between additions, until the soup is the consistency you prefer. A light vegetable stock would work as well.
Step 8: Bring up to a simmer again, and add salt (and more curry paste if you like. I used just shy of 6 teaspoons but the curry paste I use is not over-the-top spicy. Taste as you make additions).
Step 9: Serve.