Curried Calabaza Soup

Yield: Makes 12 cups

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

Preparation

Combine first 4 ingredients on a foil-lined jelly-roll pan. Bake at 400° for 30 minutes or until squash is tender. Set aside.

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.

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.