Curried carrot & butternut squash soup

Mother Nature seems to have gotten the memo that Labor Day Weekend has passed and has marked the end of summer with a cold front in Denver. Not only is fall my favorite season but fall-like weather always gets me in the mood for cooking. Stay warm with this yummy homemade soup - I had to stop myself from licking my bowl clean.

2 medium-large butternut squash
1 large yellow onion
8 large carrots
3 tbs extra virgin olive oil
64 oz. chicken or vegetable broth
½ tbs curry powder
Light sour cream
S&P, to taste

Pre-heat oven to 400 degrees and prepare 2 jellyroll pans with cooking spray. Halve butternut squash and remove seeds. Place facedown on pan and bake for 1 ½ hours. Peel carrots and quarter onion. Place in oven on prepared pan for 1 hour. Remove vegetables from oven and let cool.

Using a spoon, scoop flesh of squash from skin and place in bowl along with carrots and onion. Puree vegetables in food processor adding a few ounces of broth as needed. Depending upon size of food processor, this step may need to be done in 2 portions. Add EVOO and S&P. Pour remaining broth into large pot on medium heat. Add pureed vegetables and curry powder to pot and mix with whisk. Simmer for 15 minutes, stirring occasionally. Serve hot with dollop of sour cream and freshly cracked pepper. Enjoy!