Thai Curry Butternut Squash Soup

1 baked butternut squash (with seeds and pulp removed, reserve pulp)
1 chopped onion
1 stalk celery, chopped
1 qt. chicken or veggie broth
salt, pepper, bay leaf, thyme, 1-2 t. Thai red curry paste, red pepper flakes, to taste--depends on how hot you want it!

Saute onion and celery in large soup pot. Add squash, pulp, broth, and seasonings. Simmer 15-20 minutes. Remove bay leaf. Puree with hand blender. Milk and yogurt may be added if you want it creamy. Other vegetables may also be added if desired, (sweet potatoes, white potatoes, carrots) they only make it better. Puree with the soup. To serve, add a spoon of balsamic vinegar or a splash of lemon juice to the top and enjoy with bread and cheese.