Ingredients
Serves 6 to 8
1 OZ Butter
8 Oz Mushrooms, assorted varieties, sliced
1 Cup Onions, minced
4 OZ Butter
1 Tbs Garlic, minced
1 tsp Ginger, grated
1 Tbs Curry powder
8 OZ Winter Squash meat, roasted, skinned and seeded
1 QT Chicken stock
½ tsp Salt
Pinch White pepper, ground
Cooking Instructions
Sauté the mushrooms in the 1 OZ butter till they release their liquid and are then cooked dry, reserve.
Sweat the onions, garlic and ginger in 4 OZ of butter over medium heat till they are soft and sweet, do not brown. Add the curry powder and cook 1 minute to bloom the spice then add the squash meat and the stock. Simmer 30 minutes then remove from the heat and puree, season with the salt and pepper, puree, pass thru a china cap then adjust seasoning and cool.
GARNISH; with crème fraiche, chives and sautéed mushrooms.
