adapted from the blue room in Cambridge


  • 4 Tbl unsalted Butter
  • 1 1/2 or 2 pd winter squash peeled, seeded and cut into 1″ cubes
  • 1 russet potato peeled and cut into 1″ chunks
  • 1/2 cup chopped onion
  • 1 tsp minced fresh ginger
  • pinch of ground ginger
  • 1/4 tsp ground coriander
  • 1/4 tsp curry powder
  • salt and pepper to taste


  1. Melt 1 Tbl of butter in large saute pan over medium heat. Add squash, potato, onion, and fresh ginger and cook stirring until the vegetables soften about 8 minutes.
  2. Add ground ginger, coriander, and curry powder and cook stirring just until spices are fragrant, about 1 minute.
  3. Transfer vegetables to medium saucepan cover with water and simmer uncovered until they are very soft, about 10 minutes. Drain and puree with hand mixer or food processor.
  4. Return puree to pan and stir in remaining 3 Tbl butter and season to taste with salt and pepper. reheat over medium heat if necessary and serve.