Melt the butter in a soup pot over medium-low heat. Add the curry powder and cook until fragrant, about 1 minute. Add the onions, cover and cook until soft, about 10 minutes. Meanwhile, peel and seed the squash (*see note) and cut into 3/4" chunks. Add to the pot with the stock and few good pinches of salt Bring to a boil, reduce the heat, and simmer until the squash is quite tender, about 40 minutes.
Purée the contents of the pot in a food processor or blender (do in small batches to avoid spills), or put through a food mill. (The soup can be to this point ahead of time.)
Return the soup to the pot, season to taste, and simmer until reheated. Serve each portion with a dollop of sour cream or yogurt and garnished with chopped chives or parsley.
*Note: Peeling hard shelled squash can be a bit of a nuisance, especially those with odd shapes like acorn or Delicata. If you have a food mill, you can skip the peeling step, as the mill strains out the skins as it purées the flesh. Otherwise you might want to stick with butternut squash, the easiest to peel.
Which Beer? Sweet stout or "winter warmer" ale.
|... an excerpt of:
"The Microbrew Lover's Cookbook" (Sasquatch Books)
click on the cover to see it at Amazon.com