- 1 winter squash, seeded, peeled, chopped (butternut, acorn, pumpkin, delicata)
- 1 onion
- 2 cloves garlic
- veggie or chicken stock
- 2 teaspoons curry powder
- 1 1/2 teaspoons cumin
- Sauté finely minced onion and minced garlic in a splash of olive oil.
- Place squash in a pot and fill with stock until just covered, then add spices, garlic and onion.
- Boil until tender.
- Mash or blend in blender until smooth and return to the pot to heat through.
You can add chopped, fresh cilantro or parsley, and/or toasted pumpkin seeds for garnish
Number of servings (yield): 4