Kabocha Coulis

Ingredients

• 1.5 pounds butternut squash 
• 0.8 teaspoon curry powder 
• 1.8 cups fat-skimmed chicken broth 
• 1 tablespoon ginger fresh chopped
• 0.8 teaspoon ground cumin 
• 1 teaspoon olive oil 
• 8 oz onion peeled chopped
• 4 servings salt and pepper 

Equipment

• food processor
• frying pan
• knife
• blender

Directions

1. Rinse squash and cut in half lengthwise (if necessary, use a mallet to gently pound knife through squash). Scoop out seeds and discard; with a small, sharp knife, pare peel and discard.
2. Cut squash into 1-inch chunks; you should have about 4 cups.
3. In a 3- to 4-quart nonstick pan over medium-high heat, stir onion and ginger in olive oil until onion is very limp, 8 to 10 minutes.
4. Add cumin and curry powder; stir until fragrant, about 30 seconds.
5. Add 1 3/4 cups broth and the squash; bring to a boil, then cover, reduce heat, and simmer until squash is tender when pierced, 18 to 20 minutes.
6. In a blender or food processor, holding down lid with a towel, whirl squash mixture, in batches, until smooth. If sauce is thicker than desired, whirl in a little more broth.
7. Add salt and pepper to taste.