Butternut Squash Soup

Instructions

1. Lay the butternut squash on its side in a baking dish. With a paring knife stab an inch deep into 8-10 places along the top side of the squash. This will prevent the squash from exploding in your oven. Bake at 350 F for 2 hours, or until you can press in the sides a bit.
2. When the squash is done, take it out of the oven and let cool about an hour, or until you can handle it. Peel the squash. Cut the squash in half lengthwise and remove the seeds and fiber. Cut the squash into ½ to ¾ inch cubes.
3. In a large pot, heat the oil over medium heat. Add onion or leeks. Cover and cook 5 minutes until soft, stirring often. Add curry powder and cayenne. Stir for 30 seconds. Add broth and squash and stir. Bring to a boil. Reduce heat to medium-low. Cover and simmer for 30 minutes or until squash is very tender.
4. Let the soup cool for at least 15 minutes (to make it easier to blend).
5. Puree the soup in batches in a blender until smooth. When all the soup is pureed, return it to the pot. If the soup is too thick, add hot water to reach a consistency you like. Season to your taste with salt, pepper, and more cayenne if desired.
6. You can refrigerate the soup for later (just heat and serve) or keep warm on the stove until ready to serve.
7. Serve with a dollop of yogurt (or sour cream) and cilantro leaves if desired on top.

Tips:

1. Use a good quality curry powder. It is the main flavor in the soup.
2. Baking the squash first was not in the original recipe. Thanks to my friend Lauren Thayer for the suggestion. It makes the job of peeling the squash MUCH easier, and the soup tastes just as good.