Curried Butternut Squash Soup

ingredients

1, (2-3lb) butternut squash

extra virgin olive oil for roasting, plus 2 tsp

2 shallots, sliced

1 quart chicken stock

2 tsp. curry powder

Preheat the oven to 375 degrees F.

I shop at Harmons, and buy my squash cut, seeds removed, and cubed.  (time saving and cost effective) If you have to cut and clean your squash: Cut the squash in half through the stem and remove the seeds. Drizzle the cut edges with oil, season with salt and pepper, and put it, cut side down, on a 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 flesh from the shell, into a bowl and discard the shell. 

In a large saucepan or Dutch oven with a lid, heat the 2 tsp oil over medium heat. Add the shallots and cook until softened, about 6 minutes. Add the squash flesh, chicken 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 10 minutes

 Cool the squash mixture for about 5 minutes before adding it to a blender. Working in batches, puree the soup in a blender until smooth, transferring the puree to a clean saucepan as you work. Season the soup with salt and pepper, to taste, and simmer a few minutes over medium heat to combine the flavors. Ladle the soup into serving bowls and serve immediately. 

 

I served the Butternut Squash Soup over a grilled chicken breast, and topped it with crumbled bacon. 

I am Jessie, a modern-day CaveWoman. You can contact me at thecavewomanskitchen @ gmail (dot) com or leave comments on my facebook page and if you are on twitter you can find my tweets here.