Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Coastal Living April 2007

Gallery

Credit: Jean Allsopp

Recipe Summary test

Yield:
Makes 12 cups
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 4 ingredients on a foil-lined jelly-roll pan. Bake at 400° for 30 minutes or until squash is tender. Set aside.

    Advertisement
  • 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.

Advertisement