1Preheat oven to 350. Wash squash and cut in half. Remove seeds (ice cream scoop works well) and brush cut ends with olive oil. Bake on foil lined baking sheet for 35 minutes. Set aside to cool
2While squash is baking, prepare celery and onions. Melt butter in large pot and saute onions and celery till onions are translucent and celery is soft. Add flour and mix well. Add curry, dill, cayenne, salt and pepper. Mix in stock and bring to a boil.
3Scrape squash out of shell and place in soup mixture. Add milk. When heated thoroughly, using a hand blender, blend soup until smooth.
4If the soup is too thick for your taste, thin with additional stock, adding small amounts at a time.
This is an excellent first course, or serve as a meal with a salad and crusty bread.