Butternut Squash Soup -- So Easy -- So freakin' GOOD!

After it was all finished I literally stood in the kitchen and ate my bowl.
I wanted to eat it ALL but Rob will be home soon. Darn it.

Thank you Claire Robinson.

Ingredients

1 (3-pound) butternut squash
Extra-virgin olive oil, for roasting, plus 2 tablespoons
Kosher salt and freshly cracked black pepper
1 or 2 shallots, roughly chopped
1 quart low-sodium veggie stock (or chicken stock for the carnivors)
2 teaspoons curry powder (mild or spicy)
Creme fraiche

Directions

Preheat the oven to 375 degrees F.

Cut the squash in half and remove the seeds. Drizzle the open face side with olive oil, season with salt and pepper, and put it, open face side down in a roasting pan or baking sheet. Roast until very soft, about 1 hour. Remove the squash from the oven, turn the halves over and let them stand until cool enough to handle. 

Scoop the squash from the shell into a bowl and discard the shell.  In a large saucepan or Dutch oven with a lid, heat the 2 tablespoons oil over medium heat. Add the shallots and cook until softened, about 6 minutes.  Add the squash, veggie stock, and curry powder and bring to a boil. Reduce the heat to a simmer, cover, and cook until the squash is broken down, about 20 minutes.  Be sure not to reduce too much!









Cool the squash mixture for about 5 minutes before adding it to a blender or use an emulsion blender. Blend the soup until smooth but should still be slightly thick. Ladle the soup into serving bowls and serve immediately.

I had mine with a dollop of creme fraiche. Wouldn't be the same without it!