Dice the onion and peel and dice the squash. Warm the oil over a medium heat and add the onion. Cook for a minute, stirring occasionally, to soften the onion.

Add the squash to the pan, stir then cover and let it sweat a minute, reducing the heat if you need to so the vegetables don't stick or burn.

After a minute or two, add the stock, bring to a simmer then cover and simmer for 5 minutes or more, depending on the size of the pieces of squash, until squash is tender to a knifepoint.

Blend the soup until smooth, add the coconut milk and Thai red curry paste then serve, either as it is or over some thin cooked noodles.