1 squash
3 tbsp butter or olive oil
1 can coconut milk
1 tsp thai red curry paste
water
salt, to taste

Preheat oven to 375. Cut squash in half, remove seeds. Coat cut side with butter/oil and place, cut side down on baking sheet. Roast for an hour or until tender. When cool, scoop out into a pot. Add coconut milk, curry paste, and salt. Bring to a simmer. Blend in batches or with an immersion blender. Add water to desired consistency.