Butternut squash, medium dice - 1 each
Onion, medium dice - 2 each
Vegetable stock - 6 L
Bay leaf - 1 each
Brown sugar - 15 ml
Yellow curry paste - 15 ml
Salt - to taste
Pepper - to taste
Heavy cream - 250 ml
Sweat the squash and onion until the onion is translucent. Then add the curry paste, sugar, bay leaf, cumin, coriander and stir until the curry paste is broken up completely.
Then add the stock and simmer until the squash is very soft. Puree it in a blender until smooth. Return to a clean pot, adjust seasoning, add cream and reserve for service.
The soup should be medium hot for spice and bright yellow. A little turmeric or curry powder may be added. Always use caution when you are using turmeric. Too much will ruin the product.
Garnish with cranberry apple chutney.