Thai-spiced pumpkin soup

I found a very simple pumpkin soup recipe online and made a few changes to it to make the consistency and taste just right. This recipe got the first prize on a soup cook-off competition!

Serves about 6-8:

Keep in mind that different Thai curry pastes have differing strengths. Start with a teaspoon and then build from there until the soup has a level of spiciness and flavor that works for your palette. Top with toasted pumpkin seeds.

2 acorn squash, pumpkins, or other smallish winter squash
(my favorite is the Indian Hokaido pumpkin)
3 tablespoons unsalted butter, room temperature
1/2 onion, minced
2 cloves garlic, minced
1 14-ounce can coconut milk
1 teaspoon (or more) red Thai curry paste
2 - 4 cans chicken broth (depending on the size of the pumpkins and the thickness you prefer)
2 teaspoons fine grain sea salt (or to taste)

Preheat the oven to 375 degrees and place the oven racks in the middle.

Carefully cut each squash/pumpkin into halves (or quarters). Slather each piece of squash with butter, sprinkle generously with salt, place on a baking sheet skin sides down, and place in the oven. Roast for about an hour or until the squash is tender throughout.

Saute the onion and garlic in some oil in a large pot over medium-high heat. When the pumpkin/squash are cool enough to handle scoop it into the pot. Add the coconut milk and curry paste and bring to a simmer. Remove from the heat and puree with a hand blender, you should have a very thick base at this point. Now add broth a cup at a time pureeing between additions until the soup is the consistency you prefer. Bring up to a simmer again and add the salt (and more curry paste if you like).