1 ¾ lb. butternut squash, roasted until soft
1 large onion, chopped
3 garlic cloves, minced
2 tablespoons olive oil
1 tablespoon all-purpose flour
1 teaspoon salt
1 teaspoon red curry paste
dash cayenne pepper
5 cups chicken broth
1 bay leaf
1. Place squash cut side down in a greased baking pan. Bake, uncovered, at 400 degrees F for 40-50 minutes or until tender. When cool enough to handle, scoop out pulp; set aside.
2. In a large saucepan, saute onion and garlic in oil until tender. Add the flour, salt, curry powder and cayenne until blended. Stir in broth. Add bay leaf. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; simmer, uncovered, for 20 minutes. Discard bay leaf. Cool to room temperature.
3. In a blender or food processor, place half the broth mixture and squash; cover and process until smooth. Repeat with remaining broth mixture and squash. Return to the saucepan; heat through.
Use below recipe for topping.
CILANTRO CREAM TOPPING:
1/2 cup sour cream
1/4 cup whipping cream
1/4 cup minced fresh cilantro or
parsley
