Heat a touch of olive oil in a saucepan. Stir in the curry powder and a pinch of red pepper flakes. Toast the spices for about 30 seconds or until they become fragrant. Add the thawed squash puree and stir.
Pour the whole can of coconut milk into the squash and cook until the soup is hot. Season with salt and pepper, and you’re done!
The soup would be delish as is, but if you’re feeling up to it, go a tiny bit further and add some shrimp. First roast the shrimp by seasoning them with salt and pepper and by spraying with cooking spray or a drizzling with a little oil. Slide the shrimp into the oven for 6 to 8 minutes. That’s it!