Curried Calabaza Soup

Ingredients

• 4 pounds acorn squash peeled cut into 1-inch cubes
• 1  bay leaf 
• 0.5 teaspoon pepper black freshly ground
• 0.5 cup celery diced
• 1 quart chicken stock see 
• 2 tablespoons curry powder 
• 1.5 teaspoons thyme leaves dried
• 2  garlic cloves crushed
• 2 cups heavy cream 
• 0.3 cup olive oil ( 5 slices bacon)
• 2 tablespoons olive oil 
• 0.5 cup onion diced
• 1 tablespoon curry paste red
• 1 teaspoon salt 
• 12 servings salt 
• 12 servings garnish: almonds and sunflower sprouts toasted
• 12 servings bell pepper white

Equipment

• frying pan
• oven
• sieve
• blender
• aluminum foil

Directions

1. Combine first 4 ingredients on a foil-lined jelly-roll pan.
2. Bake at 400 for 30 minutes or until squash is tender. Set aside.
3. Saut next 3 ingredients in bacon drippings in a large skillet until tender. Stir in curry powder; toast 30 seconds.
4. Add calabaza, curry paste, thyme, and bay leaf; stir to combine.
5. Add stock and cream; bring to a boil. Cover, reduce heat, and simmer 30 minutes.
6. Puree mixture in a blender, pour through a wire-mesh strainer, and press with the back of a spoon. Season with salt and white pepper to taste.
7. Garnish, if desired.