Butternut Squash Soup

Ingredients:

• 1 butternut squash (1.4 kg)
• Olive oil for baking, plus 2 tbsp.
• Coarse salt and coarsely ground black pepper
• 2 shallots, chopped
• 1 liter of chicken broth
• 2 tsp curry powder

Preparation:

1. Preheat oven to 190°C.
   
   Cut the pumpkin in half through the stem and remove the seeds. Spray the cut sides with oil, season with salt and pepper, and place the pumpkin cut-side down on a baking sheet. Bake until tender, about 1 hour. Remove the pumpkin from the oven, flip it over, and let it cool enough to handle.
   
   Separate the pulp from the skin, place in a bowl, discard the skin.
2. In a large saucepan or Dutch oven with a lid, heat 2 tablespoons of oil over medium heat. Add the shallots and cook until softened, about 6 minutes. Add the pumpkin flesh, chicken broth, and curry powder. Bring to a boil. Reduce heat and simmer, covered, until the pumpkin is tender, about 10 minutes.
3. Let the pumpkin mixture cool for about 5 minutes, then transfer to a blender. Puree the soup in batches until smooth, transferring the puree to a clean saucepan. Season the soup with salt and pepper to taste and simmer for a few more minutes over medium heat to blend the flavors.
   
   Ladle the soup into serving bowls and serve immediately.