Notes: To get cardamom seeds, crush 1/2 teaspoon whole cardamom pods with the bottom of a glass; remove seeds and discard hulls
2 teaspoons curry powder
1 teaspoon ground dried turmeric
1/2 teaspoon cumin seeds
1/4 teaspoon cardamom seeds (see notes) or ground cardamom
1 onion (8 oz.), peeled and chopped
1 red bell pepper (8 oz.), rinsed, stemmed, seeded, and chopped
2 tablespoons minced fresh ginger
1 1/2 cups fat-skimmed chicken broth or vegetable broth
3 cups peeled, cubed butternut or other hard winter squash
About 1/2 teaspoon salt
How to Make It
In a 10- to 12-inch frying pan over high heat, stir curry powder, turmeric, cumin, and cardamom seeds until fragrant, 20 to 30 seconds.
Add onion, bell pepper, ginger, and 1/2 cup broth; stir often until liquid has evaporated, 5 to 8 minutes. Add remaining 1 cup broth and the squash. Cover, reduce heat, and simmer until squash mashes easily, about 15 minutes. Uncover, return heat to high, and stir until liquid has evaporated, 4 to 8 minutes.
Remove from heat and mash mixture with a potato masher or coarsely puree in a food processor. Add salt to taste.