-
1
Preheat oven to 350 degrees.
-
2
Slice the squash in half.
-
3
Pour the olive oil onto the cut faces of the squash and coat them.
-
4
Place the squash cut side down on a baking sheet and roast in the middle of the oven for about 40 minutes or until cooked through.
-
5
Melt the butter in a soup pot over a medium high heat and add the onion and carrots.
-
6
Saute for 4 minutes or until golden.
-
7
Reduce the heat to medium and add the garlic and curry powder.
-
8
Saute for 2 minutes longer.
-
9
Once cooked, remove the squash from the oven and let cool until easy to handle.
-
10
Scoop the squash out and into the soup pot.
-
11
Discard skin.
-
12
Add the chicken stock and water and stir to mix well.
-
13
Increase the heat to medium high and bring to a gentle boil.
-
14
Cover the pot and simmer for 20 minutes so that all the flavours blend nicely.
-
15
Remove the soup pot from the heat and puree, either in a blender or using a hand mixer.
-
16
At this point you can let the soup sit till its serving time.
-
17
When ready to eat, pour in the cream, mix well and reheat over a low heat, stirring occasionally -- do not let the soup boil!
-
18
Divide the soup amongst the serving bowls and sprinkle with chives.
-
19
Serve immediately.
