Adapted from Idylwilde Farm


  • 1 1/2 pd winter squash peeled cubed
  • 1 qt chicken stock
  • 4 garlic cloves peeled and minced
  • 1 medium onion peels and finely chopped
  • 2 Tbl butter or Olive oil
  • 2 Tsp fresh ginger grated
  • 12 tsp curry powder
  • 1/2 tsp turmeric
  • 1/2 tsp hot pepper flakes
  • juice of one lemon
  • salt and pepper to taste
  • paprika for top
  1. Boil squash in chicken stock until soft. add water if needed to cover.
  2. Sauté garlic and onions with seasonings  (ginger, curry powder, turmeric and hot pepper flakes)in butter /oil until onions are soft
  3. Puree squash with lemon and a little stock. Add stock while continuing ot blend until desired consistency.
  4. Add onion spice mixture and blend a little keeping some of the onion texture.
  5. season sprinkle paprika on top and serve hot.