Preheat the oven to 400. Place delicata squash halves inside down on a baking
sheet. Brush with olive oil and sesaon with salt and pepper. Bake for 35-40
minutes, turning half way through. Let cool and then scoop the squash meat out
of the skin and set aside.
In a large pot saute the onion and carrot with butter (if using fresh ginger add in now). When translucent add the garlic and curry paste and cook for a few minutes, until you can smell the odor of the curry paste. Add the stock and coconut milk and simmer about 20-25 minutes. Return the squash to the put and add the lime juice and ginger.
Transfer mixture to a blender and puree. Top each bowl with toasted coconut.
In a large pot saute the onion and carrot with butter (if using fresh ginger add in now). When translucent add the garlic and curry paste and cook for a few minutes, until you can smell the odor of the curry paste. Add the stock and coconut milk and simmer about 20-25 minutes. Return the squash to the put and add the lime juice and ginger.
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Transfer mixture to a blender and puree. Top each bowl with toasted coconut.
