Whole butternut squash
1 medium onion, chopped
2 carrots, diced
1 rib of celery, diced
2 tsp. curry powder
1 tsp. ground fenugreek
1 tsp. ground ginger
4 cups chicken or vegetable stock
2 cloves garlic, grated or minced
Salt/Pepper to taste
Cut squash in half lengthways, scrape out seeds. Lightly drizzle olive oil over exposed flesh, place on a baking sheet cut side up and roast in oven at 350° for 30 minutes. Allow to cool.
In a stock pot, sweat onion, carrots and celery in 1 tablespoon of olive oil. When they have begun to soften and turn slightly brown, add curry powder, fenugreek and ginger. Continue to cook for about a minute to toast the spices. Add stock and bring to a simmer.
Scrape flesh from squash skin, mash with a potato masher or ricer and add to soup pot. I use an immersion blender to make the soup smooth, but it isn't required. If additional liquid is needed to smooth out consistency of soup, add water. When the mixture has begun to simmer again, add garlic, salt and pepper.