- Olive oil
- 1 (2-pound) butternut squash, cut in half with seeds scooped out and reserved
- Ground cumin
- Ground coriander
- 9-10 whole fresh sage leaves
- 1 onion, minced
- 1 teaspoon yellow curry powder
- 1/4 t cinnamon
- 1/4 t cardamom
- 2-3 fresh sage leaves, minced
- 4 garlic cloves, minced
- 4 coriander seeds
- 3 T ginger, minced
- 3 cups vegetable stock
- Salt to taste
- 1 cup heavy cream
Cut the squash in half, keep the seeds, and roast the squash at 400 for 40 minutes.
Heat a tablespoon of olive oil in a frying pan, and saute the seeds for a few minutes, or until light brown. Remove from pan and set aside.
In the same pan, fry the sage leaves until they are brown and crispy. Mix sage with the pumpkin seeds and set aside.
In a stock pot, cook the onions, ginger, garlic and all of the spices. Cook until browned.
Add the vegetable broth and squash, and cook on medium for about 15 minutes.
Using a standard blender or a hand held blender, process the whole concoction until smooth.
Add the heavy cream and simmer on low for 5 minutes. Add salt and pepper to taste, and garnish with sage and seeds.
Adapted from this recipe.