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Recipe Summary

Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large pot, combine the squash, onion, sage, thyme, rosemary, bay leaves, ginger, cinnamon sticks, cloves, nutmeg, and salt. Add enough water to cover by 1 to 2 inches, and bring water to a boil over high heat.

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  • Reduce the heat and simmer for 10 to 15 minutes, until the squash is mushy.

  • Turn off the heat, and use an immersion blender to puree the soup until smooth.

  • Add the sugar and curry powder, and stir until the sugar dissolves.

  • Stir in the heavy cream, if using. Season with more salt to taste. Serve warm, garnished with the almonds and dried currants.

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