Chef Anthony Van Camp from the Hilton Dallas Lincoln Center makes a simple squash soup that you can make at home.
1 kg diced butternut squash (about 5 cups)
2 Tablespoons red curry paste
2 cans coconut milk
Combine everything in a freezer zipper bag, with as little air as possible before sealing. Separately, bring a large stock pot, half full of water to a simmer. Put something ( a metal measuring cup, rack, skimmer, etc ) in the pot to keep the bag from touching the bottom of the pot. Add the bag and simmer for 1 hour. Remove and blend. Adjust seasoning with salt.