Winter Squash with Curry and Wild Mushroom

Chef: Dale Ray

Serves: 6-8 people



  • 2 Tbsp Butter

  • 1 Cup Mushrooms, assorted varieties, sliced 1 Cup  Onions, minced

  • 1/2 Cup  Butter

  • 1 Tbsp Garlic, minced

  • 1 tsp  Ginger, grated

  • 1 Tbsp Curry powder

  • 1 Cup Winter Squash meat, roasted, skinned and seeded

  • 1 Quart Chicken stock

  • ½ tsp Salt

  • Pinch White pepper, ground


  1. Sauté the mushrooms in the 1 OZ butter till they release their liquid and are then cooked dry, reserve. 

  2. Sweat the onions, garlic and ginger in 4 OZ of butter over medium heat till they are soft and sweet, do not brown. 

  3. Add the curry powder and cook 1 minute to bloom the spice then add the squash meat and the stock. 

  4. Simmer 30 minutes. Remove from the heat and puree, season with the salt and pepper, puree, pass thru a fine china cap strainer.

  5. Adjust seasoning if needed and cool.

    GARNISH; with crème fraiche, chives and sautéed mushrooms.