James Carrier
Makes 2 1/2 to 2 3/4 cups; 4 servings

Notes: To get cardamom seeds, crush 1/2 teaspoon whole cardamom pods with the bottom of a glass; remove seeds and discard hulls

How to Make It

Step 1

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.

Step 2

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.

Step 3

Remove from heat and mash mixture with a potato masher or coarsely puree in a food processor. Add salt to taste.

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