Butternut Squash Soup
Yield: 4 to 6 servings
Prep Time: 15 minutes
Cook Time: 1 hour, 25 minutes
- 1 (3-pound) butternut squash
- Extra-virgin olive oil, for roasting, plus 2 tablespoons
- Kosher salt and freshly cracked black pepper
- 2 shallots, chopped
- 1 quart low-sodium chicken stock
- 2 teaspoons curry powder (mild or spicy)
- Preheat the oven to 375 degrees F.
- 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 tablespoons 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.