Butternut Squash Soup

1. 1

   Preheat the oven to 375 degrees F.

2. 2

   Cut the squash in half through the stem and remove the seeds.

3. 3

   Drizzle the cut edges with oil, season with salt and pepper, and put it, cut side down, on a baking sheet.

4. 4

   Roast until very soft, about 1 hour.

5. 5

   Remove the squash from the oven, turn the halves over and let them stand until cool enough to handle.

6. 6

   Scoop the flesh from the shell, into a bowl and discard the shell.

7. 7

   In a large saucepan or Dutch oven with a lid, heat the 2 tablespoons oil over medium heat.

8. 8

   Add the shallots and cook until softened, about 6 minutes.

9. 9

   Add the squash flesh, chicken stock, and curry powder and bring to a boil.

10. 10

    Reduce the heat to a simmer, cover, and cook until the squash is broken down, about 10 minutes.

11. 11

    Cool the squash mixture for about 5 minutes before adding it to a blender.

12. 12

    Working in batches, puree the soup in a blender until smooth, transferring the puree to a clean saucepan as you work.

13. 13

    Season the soup with salt and pepper, to taste, and simmer a few minutes over medium heat to combine the flavors.

14. 14

    Ladle the soup into serving bowls and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.