Curried Kabocha Squash Puree
- 1 kabocha squash, peeled, seeded and chopped into cubes
- 2 Tbsp butter
- 1 Tbsp curry powder
- 1 Tsp fresh ginger, grated or chopped
- 1-2 cans coconut milk or 2 cups cream
- Kosher salt and fresh cracked pepper
In a large soup pot, melt the butter over medium heat. Add the ginger and sauté until fragrant. Add the curry powder and fry until very rich and deep in flavor. Add the squash and enough coconut milk to just barely cover all the squash. Mix well and bring to a boil. Reduce the mixture to a simmer. Cook until the squash is very soft and falling apart. When it is done, transfer the cooked squash to the bowl of a food processor. Use a slotted spoon so you don’t get too much liquid in the puree. Process until smooth, adding as much of the cooking liquid as you need to make it smooth. Season to taste with salt and pepper and serve.