Cut the butternut squash in half lengthwise, scoop out the seeds and strings, and carefully poke the squash in several places with the point of a sharp knife.
Place both halves of the squash, cut side down, on a foil or parchment lined baking sheet and bake until done - about an hour or so.
While the squash is baking, saute the onions and shallots in oil over medium heat, adding a little salt. If necessary, add a little water when the pan becomes dry to prevent burning the onions and shallots. Cook them until soft and translucent.
When the onions and shallots are done, add the garlic and cook for another 30 seconds, stirring. Remove from the heat and set aside.
When the squash is done, it will be easy to pierce with no resistance. Scoop out the cooked squash and add it to the pan with the onions, shallots and garlic.
Stir in the curry powder to combine and cook together for a minute or so.
In a small pot, heat the coconut milk and whisk in 2 Tbsp red curry paste and a pinch of sugar. Bring to a simmer over medium-low heat and simmer for about 5 minutes.
Carefully combine the squash mixture and the HOT coconut milk mixture in a high speed blender and blend until smooth and creamy.
Pour into bowls and serve.
For a thinner soup, add a little vegetable broth or coconut milk when blending
Garnish with chopped parsley (optional)
Add a drizzle of coconut milk and a few pomegranate seeds for additional garnish (optional)
This makes a very thick and creamysoup with a little spicy kick. It's also very good as a sauce over steamed vegetables or grains.