It’s been chopped, drizzled with oil, and salted; then roasted for an hour at 400.
Seeds, cleaned of pulp. Oil & salt & pepper: 10 minutes, 400. Keep an eye on those, lest they burn.
Onion, celery, garlic.
Onion and celery, low heat. Begin to sweat.
Add curry powder, pinch of salt. Cook until soft.
Add garlic. Cook for another 2 minutes.
Deglaze. I still haven’t gotten any wine, so I used a bit of stock.
Get all the good stuff off the bottom!
Add the (peeled) roasted squash.
Stock to cover, and some Nam Pla (Ye godz, I love this stuff).
Simmer for 20-30 minutes (read a book, or something), and then get your blender stick…
Grind that motherfucker!
Add some milk (or cream, depending on your arteries).
A little bit of cider vinegar for some acidic bite.
Now, bust out the china cap (chinoise). Trust me, it’s worth it.
Pour the soup into the cap…
And mash it through.
Holy shit! Look how smooth that is!
Bring back to a simmer, season to taste, then toss some butter in there, and use the stick one last time.
Serve with some fancy olive oil drizzled on top, and some of the roasted seeds.
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