This soup is a great way to warm up a chilly Autumn day.  It is also a good starter for a Thanksgiving holiday meal.

2 shallots, peeled and chopped
4 T olive oil
4 cups butternut squash, peeled and cut into 1” cubes
6 cups stock
1 Tablespoon chopped jalapeno pepper, plus more for garnish
2 t curry powder
Salt and pepper, to taste
1 cup crème fraiche
Olive oil
1/3 cup toasted pumpkin seeds

You will also need:
Large Dutch oven or soup pot
Individual serving dishes

Saute the shallots in olive oil over medium heat in the Dutch oven or soup pot. After about three minutes, add the butternut squash and saute for about 3 more minutes. Add the stock and 1 T of the jalapeno peppers. Cover the pot, increase the heat to high and let the mixture come to a boil. Reduce the heat to medium-low and let cook for about half an hour until the butternut squash is tender. Remove from the heat. Add the curry powder and stir. Pour the mixture into a blender in batches and blend until smooth and creamy. Add salt and pepper, to taste.  (At this point, you can either serve the soup or refrigerate it until ready to use.)

To serve, pour about a cup of the warm soup into each individual serving dish. Top with a dollop of crème fraiche and drizzle with olive oil.  Add chopped jalapenos and a few toasted pumpkin seeds.  Serve immediately.

Serves 8.

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