Ingredients:
4 tbsp butter
1 medium shallot, minced
3 lbs squash (about 1 large) unpeeled; halved lengthwise, seeds and stringy fibers scraped with spoon and reserved; each half cut into quarters
salt
¼ cup plain yogurt
2 tbsp minced cilantro leaves
1 tsp lime juice
1 ½ tsp curry powder
½ cup heavy cream
1 tsp dark brown sugar
Preparation:
1. Heat butter in large Dutch oven over medium-low heat until foaming; add shallots and cook, stirring frequently, until softened and translucent, about 3 minutes. Add squash scrapings and seeds and cook, stirring occasionally, until fragrant and butter turns saffron color, about 4 minutes. Add 6 cups water and 1 1/2 teaspoon salt to Dutch oven and bring to boil over high heat; reduce heat to medium-low, place squash cut-side down in steamer basket, and lower basket into pot. Cover and steam until squash is completely tender, about 30 minutes.
2. While squash is steaming, stir together plain yogurt, minced cilantro, lime juice, and 1/8 teaspoon salt in small bowl.
3. Off heat, use tongs to transfer squash to rimmed baking sheet; reserve steaming liquid. When cool enough to handle, use large spoon to scrape flesh from skin into medium bowl; discard skin.
4. Pour reserved steaming liquid through mesh strainer into second bowl; discard solids in strainer. Rinse and dry Dutch oven.
5. In blender, puree squash and reserved liquid in batches, pulsing on low until smooth. While pureeing, add curry powder. Transfer puree to Dutch oven; stir in cream and brown sugar and heat over medium-low heat until hot. Add salt to taste; serve immediately, garnishing each bowl of soup with a dollop of cilantro yogurt and toasted pumpkin seeds.
Recipe courtesy of:
Lisa Pattman Unique Custom
Catering: 201-612-9689,
lisapattmancatering.com
