Creamy Coconut Squash Soup with Thai Curry

Preheat the oven to 375 degrees. Cut each acorn squash in half and scoop out the seeds. Roast on a baking pan until each squash is tender (30-45 minutes).

Scoop out the baked squash from the skins and place in a soup pot with the coconut milk and curry paste. Bring to a simmer over medium-high heat. Remove from the heat and blend until smooth using an immersion blender, food processor, or standard blender. Add water or vegetable broth, a cup at a time, until the soup is your preferred consistency. Bring the soup back to a simmer, adding the salt and additional curry paste to taste.

Serve warm topped with toasted pumpkin seeds.