1. Preheat oven to 350 F. In a large roasting pan, place squash cut side up. Divide ginger slices evenly among squash cavities. Arrange onion around squash. Pour 2 cups broth in the pan, and cover tightly with foil. Bake 1 hour, 30 min until squash is very tender.
2. Set vegetables aside until cool enough to handle. Stoop squash flesh from skins and transfer to a large pot; discard skins. To pot, add onions and if desired ginger slices for a stronger flavor.
3. Add remaining 2 cups broth, milk, curry paste and salt. Stir and bring to a boil; reduce heat and simmer for 10 min. With an immersion blender or upright blender, puree until smooth.
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