Roasted Butternut Squash Soup with a Kick!

Begin by roasting the squash. Preheat oven to 350ºF.

Peel and clean the squash. Cut into roughly 2-inch cubes. Place on a baking sheet and drizzle with 3 tablespoons of extra virgin olive oil. Toss to coat all pieces. Roast in the oven for 35 to 45 minutes or until fork-tender.

With about 10 minutes left on the roasted squash, heat butter and remaining olive oil in a large pot. Add garlic, shallot and onion. Cook until translucent, about 3 to 5 minutes. Add turmeric, cayenne, chili powder and salt and pepper to taste. Stir seasonings into aromatics. Add broth and bring to a simmer.

Remove squash from the oven and add to the simmering broth. Allow to simmer for 5 to 10 minutes, stirring occasionally.

Ladle the mixture into a blender and blend to puree. This will likely need to be done in batches. Once all the soup is blended, returned to the pot over medium-low heat. Determine at this point if the mix is too thick or thin. If too thick, stir in more chicken broth or water. If too thin, allow to simmer for a few minutes until it reaches the desired thickness.

To serve, ladle soup into bowls. Sprinkle with shaved parmesan and drizzle with a teaspoon or so of balsamic vinegar reduction.