Instructions

1. In a 4-quart pan, over medium heat, add oil and onion. Cook 8-10 minutes, stirring occasionally, until onion is softened and transparent. If onion starts to brown, reduce heat.
2. Add curry paste and cumin, stirring for 1 minute.
3. Add squash, coconut milk, chicken broth, fish sauce, sugar, pepper and lime zest. Stir to combine.
4. Bring soup to a boil then reduce heat to low. Simmer for 10 minutes until heated through.
5. Serve it chunky or smooth. I ran mine through the blender for a minute.
6. Top with a squeeze of lime juice and the toasted squash seeds.
7. To toast squash seeds: scrape them out of the squash. Remove as much pulp as you can. Rinse in a bowl of water. In a separate bowl, sprinkle seeds with a teaspoon of canola oil and a 1/2 teaspoon of salt. Spread seeds in a single layer on a baking sheet. Bake at 325° for up to 60 minutes. Stir occasionally and keep an eye on them for browning. Remove pan from oven, place on calling rack. Seeds will crisp as they cool.