Ingredients
- 1 hard squash, like acorn, butternut or pumpkin, about 2-3 lbs. in weight
- 1/2 onion, chopped
- 3 garlic cloves, chopped
- 1 teaspoon fresh ginger, chopped
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon curry powder
- 4 teaspoons vegetable or olive oil
- 3 cups chicken or vegetable broth
- 1-2 tablespoons Fat Cat Caribbean Curry Scotch Bonnet Pepper Sauce
- salt and pepper
Instructions
- Set your oven to 425F.
- Carefully split the squash into two equal halves — do not remove the seeds and skin at this point — and lay cut side up on a baking sheet.
- Coat the squash with 1-2 tablespoons of oil and sprinkle with salt and pepper, then roast the squash for 45 min to 1 hour, or until tender when pierced with a knife.
- Once cooked, set the squash aside and let it cool.
- Set a heavy pot over medium heat, add the remaining oil and saute the onion, garlic and ginger until soft but not brown, about 5-10 min. At that point, add the curry powder and nutmeg, stirring to combine, and lower heat to simmer.
- Once the squash has cooled, scoop out the seeds and set aside, then peel — which should be very quick at this point, since the squash will be very soft — and add the flesh of the squash to the pot, incorporating it well with the aromatics already there.
- Add the broth to the squash mixture and, using a stick blender, puree until smooth.
- Once smooth, stir in the Fat Cat Caribbean Curry Scotch Bonnet Pepper Sauce and adjust for salt and spice level.
Notes
If you don’t have a stick blender, you can puree the soup in batches with a food processor or blender (use the low setting on the latter).