Butternut Squash Soup

This is my new favorite soup! Im not really a curry type person, but its so good with the butternut squash. Wish I knew how many calories were in a serving, Ive just been guessing about 100 calories per serving...so annoying how many calories your eating exactly. Anyways, This soup takes about two hours to make, a little time consuming but so worth it. It takes an hour to roast the squash plus you have to wait for the soup to cool when you put it in the blender. Anyways, here it is.

Ingredients
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)
Directions
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.