Best Ever Spaghetti Squash Soup

Preheat oven to 400ºF. Pierce squash in several spots and place in the oven. Cook about 1 hour.

Meanwhile, melt margarine in a heavy-bottomed pot over medium heat. Add onions and garlic. Cook until onions begin to sweat, approximately 10 minutes. Add curry powder. Stir continuously for about 2 minutes. Add stock.

Cut squah in half lengthwise. Discard seeds and pulp. Scoop the flesh from half of the squash into the soup. Puree with an immersion blender. Simmer covered for 30 minutes.

Scoop flesh from reserved half of squash and mix into the soup. Season with salt and pepper to taste. Allow to cook for another 10-15 minutes. Taste and adjust seasoning as needed.