Thai red curry pumpkin soup

Fall is soup season, hooray!! I adore soups any time of year but the cool weather gives me an excuse to cook it several times a week. The base of this soup is a simple Thai red curry and chicken soup but after making it several times I began matching other flavors to it. We have the most beautiful squash coming into season right now and I decided to go for it. There's not a big history for this dish since it's about as ubiquitous as chicken soup and because I'm modifying it, so let's get down to it. 

Roast approximately 2 cups of chopped, oiled squash (sweet pumpkin, butternut, buttercup, acorn, etc) at 350 until soft and lightly golden on the bottom. 

When finished add squash to a blender with 1-2 inches of peeled ginger, 3-4 cloves of garlic, 2-3 Tbsp Thai red curry paste, and enough oil to help it blend smooth. 

Sautée for 2 minutes on medium high then add 1 can of high quality coconut milk and about 3 cups (2 cans) chicken broth (make it as thick or thin as you like; the squash really thickens things up). Salt to taste. It's ready when hot!

Serve with rice or glass noodles, and your choice of condiments: chicken, tofu, mushrooms, scallions, chilies, and fresh herbs. I used whole sage leaves during the broth heating stage and it was wonderful.