I decided on butternut squash because it comes pre-peeled in 20-ounce bags, but any winter squash will do. If you want to buy squash and peel it yourself, kudos.
Makes 4 servings
3 tablespoons unsalted butter
1 medium onion, chopped
4 cups squash (1 20-ounce bag of peeled squash) in 1-inch cubes
4 cups water
1 teaspoon ground ginger
1 teaspoon curry powder
Salt to taste
Creme fraiche
Melt the butter in a pot, then add the chopped onion. Cook over medium heat for 5 to 10 minutes, or until the onions are soft but not brown.
Add the water, squash and spices, bring to a simmer and cook for 25 minutes, or until the squash is very soft. Puree in a blender and adjust seasonings if necessary.
Garnish with creme fraiche. A squeeze bottle is easiest, but if you don't have one, you can just put some creme fraiche in the corner of a plastic sandwich bag and cut off a tiny tip of the bag. Squeeze it onto the soup in a spider web shape. If you mess up, you can just mix the creme fraiche back into the soup and start over. To make a moon, spread creme fraiche on a round cracker and gently place it on top of the soup.
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