Curry Roast Butternut Squash Soup

Ingredients
1 small butternut squash, halved, seeded
2 tablespoons fresh thyme
2 teaspoons yellow curry powder
2 shallots, minced
4 tablespoons extra virgin olive oil (EVOO)
5 cups chicken stock, warmed
Kosher salt and freshly ground black pepper to taste
Italian flat-leaf parsley, for garnish
Crème fraîche, for garnish

Brush each squash half with 1/2 tablespoon EVOO, 1 tablespoon thyme, and some salt. Roast flesh side up at 350 degrees F until tender and colored, for about 50 minutes. Cool just enough to remove flesh from skin.

In a saucepan over very low heat, sauté shallots in EVOO until shallots are translucent. Add 2 teaspoons of curry to bloom. Add squash and 4 1/2 cups stock. Bring to boil. Using an immersion blender, puree until smooth. Add remaining stock to thin if desired. Add remaining 2 tablespoons EVOO and season to taste with salt and pepper. Set to rest over very low heat. Garnish with Italian flat-leaf parsley and a dollop of crème fraîche.

Optional: Add lemon juice to taste.