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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
4 pounds peeled calabaza or acorn squash, cut into 1-inch cubes |
2 tablespoons olive oil |
1 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
2 garlic cloves, crushed |
1/2 cup diced onion |
1/2 cup diced celery |
1/4 cup bacon drippings (about 5 slices bacon) or olive oil |
2 tablespoons curry powder |
1 tablespoon red curry paste |
1 1/2 teaspoons dried thyme |
1 bay leaf |
1 quart chicken stock |
2 cups heavy cream |
salt |
white pepper |
garnish: toasted almonds and sunflower sprouts |
Directions:
1. Combine first 4 ingredients on a foil-lined jelly-roll pan. Bake at 400° for 30 minutes or until squash is tender. Set aside.
2. Sauté next 3 ingredients in bacon drippings in a large skillet until tender. Stir in curry powder; toast 30 seconds. Add calabaza, curry paste, thyme, and bay leaf; stir to combine. Add stock and cream; bring to a boil. Cover, reduce heat, and simmer 30 minutes.
3. Puree mixture in a blender, pour through a wire-mesh strainer, and press with the back of a spoon. Season with salt and white pepper to taste. Garnish, if desired.
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