Red Kuri makes great soup, and the easiest way to prepare it is to bake it first.  If you want to make it more difficult, you can peel the squash, dice it and cook it in the coconut milk until soft.

Preheat the oven to 375.

Cut a Red Kuri squash in half and place the two halves face down on a baking sheet.  Wrap 3 large cloves of unpeeled garlic in foil, drizzle with olive oil, and place on the sheet as well.  Bake until the squash is completely soft, around 45 minutes.

Meanwhile, heat one 12-oz can of Coconut Milk (not low-fat) in a pot with 1 C. vegetable broth.

Trim 6 stalks of celery and then thinly slice them.  Mince fresh ginger to make 1 T.  Add the celery and ginger to the pot along with 1 T. Thai red curry paste and 1 stalk of lemongrass or 1 t. grated lime zest.  Bring to a boil and simmer until the squash is ready.  Remove the lemongrass.

When the squash is done, allow it to cool a bit, then scoop out and discard the seeds and seed pulp.  Use a spoon to scoop out the cooked flesh and add 6 C. to the broth.  Unwrap the garlic, peel it, and add to the soup.

Use a hand-blender or food processor to puree the soup.  Add additional squash if you want it thicker.  Return to the pot and add 2 T. lime juice plus Thai fish sauce or salt to taste.  Do not bring back to a boil.