Curried Butternut Squash Soup

Preheat oven to 400 degrees (F).

On a large baking sheet, combine the butternut squash, 2 tablespoons of olive oil, and salt and pepper to taste. Roast for 30 to 40 minutes, or until the squash is fork-tender and caramelized. Stir once, about halfway through roasting.

While the squash is roasting, heat the remaining tablespoon of olive oil in a medium pot. Add the shallots and cook until softened and lightly browned, about 5 minutes.

Add the curry paste, coconut milk, and water (or broth) to shallots. Stir to combine. Add the roasted squash and bring to a simmer. Cook, stirring occasionally, for 5 minutes.

Transfer the soup to a blender (or use a hand blender) and puree. Return the soup to the pot and season to taste with additional salt and pepper. If the soup is too thick for your taste, add extra broth or water and heat through. Adjust seasoning again if necessary.

Serve topped with a dollop of sour cream or plain yogurt and some crunchy seeds, if desired.