The vibrant flavors of the Caribbean influence this soup. Any winter squash will do—calabaza, butternut or Hubbard squash—or a cooking pumpkin, such as a sugar pumpkin. Calabaza and plantains are available at Latin markets. If you can't find green plantains, use a hard green banana.
Servings: Serves 8–10
Ingredients 2 tablespoons extra-virgin olive oil1 large sweet onion , such as Vidalia, chopped3 ribs celery , chopped4 cloves garlic , minced1 tablespoon Madras-style curry powder1 1/2 pounds butternut squash , pared with a sharp knife2 green plantains , peeled and cut up6 cups chicken broth or canned low-sodium broth , as needed2 sprigs fresh oregano or 1/2 teaspoon dried oregano2 sprigs fresh sage or 1/2 teaspoon dried sage1/2 teaspoon hot red pepper sauceSalt and freshly ground black pepper1/4 cup toasted pumpkin seeds , for garnishChopped fresh chives , for garnish
Heat the oil in a soup pot over medium-low heat. Add the onion and celery and cover. Cook, stirring occasionally, until the onion is translucent, about 8 minutes. Add the garlic and cook for 1 minute.
Add the curry powder and stir until fragrant, about 30 seconds. Stir in the squash and plantain, then the broth, oregano and sage. Bring to a boil over high heat. Reduce the heat to low. Simmer, partially covered, until the squash is very tender, about 20 minutes. Remove from the heat.
In batches, pulse the soup in a blender or food processor to make a chunky puree. Return to the pot and season to taste with the hot sauce and salt and pepper. Reheat until piping hot.
Ladle into soup bowls and garnish with the pumpkin seeds and chives.