I found this recipe in Saveur last month and it seemed pretty easy, and I had some butternut squash in the house. I made adjustments as is my wont, and it turned out fricking terrific! It’s in heavy rotation now, as it is easy, absolutely delicious, and violates none of the dietary constraints I am half-assedly semi-adhering to at present.
Here’s my version:
Melt a few tbsp butter in a saucepan over medium-high. Add a few cloves of chopped garlic, a chopped onion, and, if using, whatever kind of chilies you have or like; I use dried jalapenos and/or crushed red flakes. Go easy unless you like it spicy (I do). Cook until golden or at least soft and fragrant. Add a container of Trader Joe’s cut butternut squash, a few cups chicken stock to cover (works fine with part water too), a shake of dried thyme, and a bay leaf; bring to a boil. Reduce heat to medium; cook until squash is very tender, 30–35 minutes. Discard bay leaf. Add a tablespoon of curry powder, a squeeze of lime juice if you have it, a grating of nutmeg, salt, and pepper. Puree with the immersion blender. Simmer a little more if you can stand the waiting and then have at it.
I omit the dairy because it’s not really needed, but if you felt like swirling something in at the end, I wouldn’t stop you.