Presented by Chef Adam C. Reed, Sante Restaurant Serves 6
2 Medium acorn squash cut in half and roasted 2 cups diced apple 1 cup diced onion 1 cup diced celery ½ cup fennel 1/2 cup diced carrot 2 tablespoons butter or olive oil ½ cup white wine 2 cups chicken stock or vegetable stock 1 cup heavy cream 1/2 teaspoon curry powder, or to taste 1/2 teaspoon salt, or to taste
Place squash on a baking pan, flesh side down. Roast in a 325o oven until baked through. Should be about 40 min. Test for doneness by pressing on the skin to see if the squash is soft. Allow to cool then peel off the skin or scrap out the pulp with a spoon.
Put butter in a medium pot and bring to medium-high heat. Add onion, celery, carrot, fennel, and apple. Sauté until tender. Add seasoning and curry. Add white wine and reduce. Add stock and bring to a boil then reduce immediately to a simmer.
Add cooked squash and continue to simmer for 15 minutes. Then purée together and strain to remove pulp. Return to pot and add cream and adjust seasoning.