Roasted Butternut Squash Soup

I love squash and yesturday night we had some roasted butternut squash for dinner. I converted it to a lovely thick soup. Perfect for the stormy weather here. Add a little side of chicken strips and I had the idea meal..

4 c Cubed Butternut Squash (about half a squash)
Olive Oil
1/4 c Heavy Cream
1 tea Curry Powder (yellow) or to taste
Salt to taste

Toss squash with oil and add salt to taste. Roast in oven on low broiler til tender. In a 4 qt pot with approx. 3 c of water add squash. Add curry powder and boil. Puree with stick blender. Add heavy cream at end and stir til well blended.

Well you can almost garnish with about anything that sounds good. But I throw in leftover rice or try popped popcorn.

And to make this go full circle, I saved the seeds and hope to grow more squash in the fall..If the slugs don't gobble them up first..