Submitted by Deb Shubat. Deb likes using Sweet Mama kabocha squash in this recipe, but almost any winter squash will do. It's a great way to use up stored squash at the end of winter.
Ingredients
3 Tablespoons unsalted butter
1 1/2 cups chopped onion
2 teaspoon minced garlic
2 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon turmeric
1/4 teaspoon cumin
1/8 teaspoon cayenne
2 lbs. winter squash, cut in 1-inch cubes
3 cups stock
3/4 cup heavy cream
Preparation
Melt butter in a heavy pot, then add the onion. Simmer until soft. Add minced garlic and all of the spices and salt. Cook, stirring often until fragrant.
Add two pounds of squash and cook for a few minutes. Add 3 cups of stock.
Bring to a boil and then simmer for about 25 minutes or until squash is soft.
Remove from heat and puree. Add heavy cream and adjust seasoning to taste.
Serve hot or chilled. Optional toppings: Finely chopped cucumber and cilantro