This recipe for Butternut Squash soup is a slightly spicy version due to the use of curry.
It's an excellent soup to eat in the fall or winter and has a very creamy and rich consistency.
This recipe has few ingredients but will take a while to cook because you'll need to roast the butternut squash for an hour.
Preparation Time: 10 minutes
Cooking Time: 1 hour 25 minutes
Servings: 4 to 6
Extra-virgin olive oil
Sea salt and freshly-cracked pepper
1 (3-pound) butternut squash
2 shallots, chopped
1 quart chicken broth
2 teaspoons of curry powder
Preheat your oven to 375 degrees.
Cut the butternut squash in half lengthwise (through the stem) and remove all the seeds by scraping them out with a spoon.
Pour a bit of the olive oil over the two halves and rub it around with your hands to make sure the insides of the butternut
squash are coated well. Season both halves with the sea salt and black pepper. Place both halves on a baking sheet with the
cut side facing downwards. Roast at 375 degrees for about an hour until the flesh of the squash is nice and soft. Remove from
the oven and turn the halves over and let them cool for a bit until they can be handled without burning yourself. Scoop the flesh
from the shell into a bowl for later. You can throw away the shell.
Using a dutch oven or saucepan with a lid, heat 2 tablespoons of olive oil over medium heat. Add the shallots and cook them for about
5-7 minutes until they are nice and soft. Add the butternut squash flesh, chicken broth, and curry powder and bring to a boil. Reduce the heat
to low and simmer with the lid on for about 10 minutes until the squash has been broken down.
Using a blender you can now blend the soup in batches until it's all been blended. Place blended soup into a separate saucepan/bowl
as you blend each batch. Season the soup with sea salt and pepper to taste. Stir well to mix the blended batches together.