One of my favorite sources for finding healthy yet tasty recipes is a show on FitTv called A Lyon in the Kitchen with Nathan Lyon, who focuses on shopping local and buying local from Farmers Markets. Cooking with fresh organic ingredients is his motto. What better recipe than soup for these cold, wet, wintery nights we're having lately. Enjoy!



Curry Roast Butternut Squash Soup from a Lyon in the Kitchen


Ingredients


· 1 small butternut squash, halved, seeded
· 2 tablespoons fresh thyme
· 2 teaspoons yellow curry powder
· 2 shallots, minced
· 4 tablespoons extra virgin olive oil (EVOO)
· 5 cups chicken stock, warmed
· Kosher salt and freshly ground black pepper to taste
· Italian flat-leaf parsley, for garnish
· Crème fraîche, for garnish


Brush each squash half with 1/2 tablespoon EVOO, 1 tablespoon thyme, and some salt. Roast flesh side up at 350 degrees F until tender and colored, for about 50 minutes. Cool just enough to remove flesh from skin.
In a saucepan over very low heat, sauté shallots in EVOO until shallots are translucent. Add 2 teaspoons of curry to bloom. Add squash and 4 1/2 cups stock. Bring to boil. Using an immersion blender, puree until smooth. Add remaining stock to thin if desired. Add remaining 2 tablespoons EVOO and season to taste with salt and pepper. Set to rest over very low heat. Garnish with Italian flat-leaf parsley and a dollop of crème fraîche.
Optional: Add lemon juice to taste.