Curried Butternut Squash Soup | James Beard Foundation

Ingredients

• 3 tablespoons coriander
• 2 tablespoons ground turmeric
• 2 teaspoons chili powder
• 1 1/2 teaspoons cumin seed
• 1 1/2 teaspoons whole black peppercorn
• 1 teaspoon fenugreek seed
• 1 teaspoon mustard seeds
• 1 teaspoon fennel seeds
• 1/2 teaspoon ground clove
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 butternut squash, about 3 pounds
• 2 tablespoons vegetable oil
• 3 cups vegetable stock or water
• 1 cup heavy cream
• 1 tablespoon honey
• 1 tablespoon butter
• Salt to taste