Curried Coconut Squash Soup

I found this incredibly simple, yet richly flavorful, soup on 101 Cookbooks -- an incredible blog whose author shares many of my same beliefs; that the best food is simple and wholesome, made from local and organic ingredients when possible. This soup is the kind that warms your bones and soul on a gloomy, rainy day like today, and it is so simple to make. There are only 3 ingredients in it, although the flavor is really bold and well-rounded.

1. Preheat the oven to 375.
2. Halve two acorn squash (or some other pumpkin or small winter squash) and scoop out the seeds and goopy insides. Place the cleaned halves in a baking pan, skin side down, and rub the squash with butter and season with salt and pepper. Bake in the oven until tender, about one hour.
3. When the squash is cooked, remove from the oven and let cool. Meanwhile, put a medium saucepan on the stovetop and add:

• 14-ounce can of coconut milk (I used 'light' coconut milk, and it was perfectly creamy, if you're looking to save some calories)
• 1 teaspoon (or more) of red Thai curry paste (available at most grocery stores in the Thai food section; it's sold in little jars)

4. Spoon the cooked squash flesh and add to the coconut milk. Bring the mixture to a simmer, and let it simmer for about 10 minutes so the flavors can mingle. Transfer the squash/coconut mixture to a food processor (or use a handheld immersion blender) and puree until creamy. Add about a cup or more of water to the soup until it has reached your desired consistency. A mild vegetable stock can be used instead of water. Add salt, pepper, and more curry paste to taste (depending on how spicy you'd like the soup).