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
Garnish: toasted almonds and sunflower sprouts
How to Make It
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.