Recipe

1. Cook the cut-up acorn squash in 1 liter or more of water, leaving the skin on but removing the inside pulp and seeds, for 15 to 20 minutes, until tender and fully cooked. In the meantime, melt the butter and cook the onion at low temperature on the stovetop for 5 minutes until translucent (do not brown). Cool the cooked squash and onions slightly and purée in the food processor with the chicken stock, salt, pepper and celery salt in small batches. Pour each batch in a dutch oven or saucepan, add the cream, parsley, curry (OPT), cover and let simmer on low heat for 5 to 7 minutes until warm enough to serve. DO NOT BOIL. Serve immediately with fresh bread. Add a bit of milk or cream if too thick for your taste.