Curried Acorn Squash Soup - PUBLISHED

http://www.food.com/recipe/acorn-squash-bisque-263891
http://www.food.com/recipe/delicious-acorn-squash-soup-71141
http://www.food.com/recipe/acorn-squash-soup-329282

1 - This makes a delicious and sweet soup (really good with whole grain crackers and cambonzola cheese). I just have to figure out the right ratio for the stock to get a pleasing consistency.
2 - Everthing going swimmingly! And paired with cambonzola is still good.
3 - Ok, That's it. Sweet and spicy and creamy. Very nice. One more time and it's ready to publish! To be honest, I grew acorn squash specifically to make this soup.

1 Tbsp butter
1 medium onion, finely chopped
2 lbs acorn squash
1⁄2 teaspoon dry dill weed
1⁄4 teaspoon curry powder (can use more to taste)
1 pinch cayenne pepper
3 cups chicken stock (+ potentially more at the end, see point 6)
1⁄2 cup heavy cream
1/2 tsp salt
1/4 tsp pepper

1. To bake the squash, cut it in half, scoop out the seeds and cover the cut sides with oil. Turn over onto baking sheets and bake at 425F for 20-30 minutes. Allow to cool before scooping out the flesh.
2. Once the squash flesh has been scooped out, sauté the onion in the melted butter. 
3. Add the squash and the spices, mixing well. 
4. Add the stock, stir to combine, and simmer for 20 minutes.
5. Blend until perfectly smooth.
6. Pour in the cream and mix, and bring the soup back up to a gentle simmer before serving. (add stock to get the consistency of heavy cream)
7. Add salt and pepper, adjust the seasoning, and serve.