2 T canola oil
2 cloves garlic
1 onion, chopped
1 T ginger, minced
1 tsp cumin seeds
½ tsp black mustard seeds
1 T garam masala
4 C diced butternut squash
4 C chicken stock
1 red pepper, minced
1 C half and half cream
Add onion, garlic and ginger to oil and cook over medium heat until golden.
Add the seeds and garam masala and cook another 30 seconds.
Add squash to coat then the stock, reduce heat and simmer until squash is tender.
Season with salt and pepper, cool slightly and then whiz in the blender until smooth.
Reheat with red pepper 3 to 4 minutes and then stir in cream until hot (do not boil).
(from the Flavors of Canada by Anita Stewart)