Butternut Squash Soup

2 large butternut squash, sliced in half and seeds removed
2 Tbsp. Butter
1 c. Chopped yellow onion
2 cloves garlic, minced
5 c. Chicken broth or stock
¼ tsp. salt
2 tsp. curry powder
1/8 tsp. pepper

Preheat oven to 400* F. Place squash pieces in a flat baking pan. Pour about 1 c. water around squash. Bake until soft, about 1 hour. Remove to a plate and cool. When cool enough to handle, scoop out pulp. Set aside.
In a large soup pot over medium heat, melt the butter. Add onion and garlic and sauté until soft, about 5 minutes. Add squash pulp and about 1 cup of broth to pot and mix well. Transfer to a food processor or blender in batches and process until smooth. Return to pan and add the remaining 4 cups broth and seasonings. Simmer, uncovered, until flavors are blended, about 20 minutes, stirring occasionally. Ladle into bowls and top with a dollop of sour cream and chopped chives.