Thinly slice the onion. Peel, scoop out, and cut squash into small sized chunks all about the same size. Strip the thyme leaves from the stems (discard stems).
Heat vegetable oil in large saucepan or soup pot over low heat. Add onion, thyme, and salt (and curry if desired). Increase heat to medium, cook until onion is tender, about 5 minutes.
Add the squash and the water/broth. (If doing so do not add coconut milk here just yet we’ll add that in later). Bring to a boil, reduce heat and simmer, uncovered until the vegetables are totally tender (around 20 minutes).
Puree the soup in the pot with an immersion blender or in small batches in a standard blender (make sure you have a blender that can handle hot liquids and keep the lid cracked to let the steam escape. Be careful transferring the soup – it’s hot!). Add the coconut milk in as you are blending if so desired. Blend until smooth.
Return to pot and simmer on low heat but don’t let it boil. Salt and pepper to taste. Serve in a nice big bowl. Sprinkle with a dash of paprika, cayenne, chives, cilantro, or parsley for a little extra zing. Serve warm. Enjoy!
Reduce water or stock by one cup and add in a can of coconut milk. Note: this will increase the fat content of your soup but the taste is delicious – so choose wisely depending on your goals.