Squash Soup Recipe - As Requestsed by Beth

So I'll admit my squash soup was pretty bomb. Why bother denying it? And for everyone who's stuck in very-snowy Calgary without a pot of squash soup, I'm afraid that my life is empirically better than yours, based on that count alone.

Anyway, since this isn't a scientific article, I don't have to cite my original sources (thank god), but most of the directions came from the food network site, which has never actually given me a bad recipe.

1 large Butternut squash (~3 pounds/1.3kg)
2 carrots, peeled and diced
1 large yellow onion, diced
5 cloves garlic
olive oil, crushed
1/2 tbsp curry powder
5 cups chicken stock
1/2 cup whipping cream
salt/pepper

Preheat oven to 375. Cut the squash in half, scoop out the seeds etc., score the surface deeply with a knife and rub in olive oil (at least a tablespoon per side). Generously season surface with salt and pepper. Put face up on a baking sheet (I covered with foil, not sure if that's necessary). Roast for 40 minutes or until cooked through.

Sautee the onions and carrots over med-high heat with olive oil and some salt for ~5 minutes, until softening noticably. Add garlic and curry powder, reduce heat to med-low, cook another couple minutes.

Scoop squash out of skin with a large spoon (sounds easy, doesn't it? Well it's not, and I burned the shit out of my fingertips to prove that. If anyone has a better way of doing that, I'm all ears.) and add to the pot along with chicken stock. Stir to mix and bring to a boil, put on a lid and simmer for 20 minutes at lowest heat setting.

Use an immresion blender (I now own one, just ask) to thoroughly blend soup. Add nutmeg to taste, season with salt and pepper, and add cream.