Curried Calabaza Soup

• 4 pounds peeled calabaza or acorn squash, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 garlic cloves, crushed
• 1/2 cup diced onion
• 1/2 cup diced celery
• 1/4 cup bacon drippings (about 5 slices bacon) or olive oil
• 2 tablespoons curry powder
• 1 tablespoon red curry paste
• 1 1/2 teaspoons dried thyme
• 1 bay leaf
• 1 quart chicken stock
• 2 cups heavy cream
• Salt
• White pepper
• Garnish: toasted almonds and sunflower sprouts

1. Combine first 4 ingredients on a foil-lined jelly-roll pan. Bake at 400u0b0 for 30 minutes or until squash is tender. Set aside.
2. Saute next 3 ingredients in bacon drippings in a large skillet until tender. Stir in curry powder; toast 30 seconds. Add calabaza, curry paste, thyme, and bay leaf; stir to combine. Add stock and cream; bring to a boil. Cover, reduce heat, and simmer 30 minutes.
3. 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. Garnish, if desired.

acorn, olive oil, salt, freshly ground black pepper, garlic, onion, celery, bacon, curry powder, red curry, thyme, bay leaf, chicken, heavy cream, salt, white pepper, sunflower sprouts

Taken from www.myrecipes.com/recipe/curried-calabaza-soup (may not work)