Roasted Squash and Onion Soup (with Curry)

Preheat your oven to 425 F.

In a large casserole dish or roasting pan, add the squash, onion, garlic, olive oil, salt and pepper; mix well. Roast for 45 minutes or until the veggies are fork tender and slightly charred.

In a large pot, bring the stock up to a boil just before the veggies are ready to come out of the oven.

When the veggies have finished roasting, remove them from the oven and carefully add them into the stock. Add the curry powder, if using. Mix well.

Let the soup come up to a boil and then drop the heat down to medium-low. Let the soup simmer for 20 minutes.

Puree the soup using an immersion blender or regular blender. If you use a regular blender, blend in small batches and leave the lid open just a tad, to avoid any explosions of the hot soup. Return the pureed soup to the pot.

Taste and adjust and seasoning before serving.

Notes:
– You can roast the veggies ahead of time and refrigerate them until you are ready to make the soup.
– Use any stock of your choosing; vegetable would make this vegetarian!
– This is honestly a wonderful soup on a cold night.