Thai-spiced Squash Soup: Preheat the oven to 375.  Cut 2 small winter squash into halves (or quarters).  Slather each piece with melted butter, sprinkle with salt and place on a baking sheet skin side down.  Roast for about an hour or until squash is tender.  When cool, scoop flesh into large pot over medium high heat.  Add 1 - 14oz can of coconut milk and 1 tsp or more red Thai curry paste and bring to simmer.  Remove from heat, puree with a hand blender or food processor and add water (or a light vegetable stock) one cup at a time to desired consistency.  Return to simmer and add salt and more curry paste to taste. –thanks Melanie!