Thai Spicy Red Curry Soup with Turban Squash

A giant green and cream squash is peeled, cut into chunks and lightly steamed,  Once tender, the autumn-orange pieces are brushed with coconut butter, and a sprinkle of pale pink Himalayan salt crystals. Place the chunks in individual soup plates or large flat bowls. Ladle on a deep covering of spicy Thai red curry soup with pineapple, eggplant, bamboo shoots, hot pepper and tomatoes in coconut cream. Garnish with sesame seeds and dried calendula blossoms.  Partner this delicious dish with a small salad: rice noodles, sunflower micro-greens and sprouted pumpkin seeds tossed with ginger, chive and grape-seed oil/tamari dressing.  Serve with a small plate of lightly salted radish roses.