Butternut Squash Soup

So for my first ever butternut squash experience, I made soup. I also managed to tame a rather large pile of assorted vegetables cluttering the kitchen and fridge.

Butternut Squash Soup
6 small butternut squashes
2 T olive oil
1 chopped red onion
2 c carrots
4 celery ribs
3 turnips (or 1 bunch radish)
1 large sweet potato, chopped
4 bay leaves
1 T curry
2 t nutmeg
1/2 t cayenne pepper
salt to taste
6 c chicken stock

Cut the squash in half, scoop out the seeds, roast cut side down for 1 hr at 350, use a pan with a lip and add water to the pan. I did this the night before in a roasting pan with at least an inch of water. Scoop out flesh from skin, set aside. In a large stock pot add oil, onion, and all of the seasonings. When onion is mostly cooked add carrots and celery, saute 5 min. Add stock and remainder and vegetables. Simmer 30 minutes. Add squash and puree-- I recommend a stick blender, but transfering small amounts at a time to a blender will work. It will get spicier each day.