A favorite at many events, Jim’s soup is one to try. We like to top it with roasted pepitas (pumpkin seeds) and serve with hot crusty bread, and J. Rickards wine, of course!

Serves 6

1 large butternut squash, halved and seeded
1 acorn squash, halved and seeded
8 tablespoons butter, split
¼ cup light brown sugar
1 large onion chopped
3 cloves garlic, minced
1 teaspoon curry powder
1 teaspoon ground cumin
¼ teaspoon ground ginger
4 cups vegetable broth (or chicken)
1 cup half-and-half
Salt and pepper to taste

Preheat oven to 400 degrees F. Place the cut squash in a baking pan and top each half with 1 tablespoon of butter and some of the brown sugar. Roast for 45 minutes, spooning the sugar-butter over the squash a few times. When the flesh is soft, let it cool for a bit, then scoop out into a large pot. In a medium sauté pan over medium heat melt the remaining 4 tablespoons of butter. Sauté the onion, stirring frequently until tender, about 5 minutes. Stir in the garlic, curry powder, cumin and ginger and cook for 2 minutes, until the garlic is soft. Add onion mixture to the squash flesh and puree with the broth, either in batches in a food processor or directly in the pot with an electric emulsifier. Stir in the half-and-half and heat over medium heat and season with salt and pepper to taste.