Kabocha Coulis Recipe – Sunset Magazine

Ingredients

• 1 1/2 pounds Kabocha or butternut squash
• 1 onion (8 oz.), peeled and chopped
• 1 tablespoon chopped fresh ginger
• 1 teaspoon olive oil
• 3/4 teaspoon ground cumin
• 3/4 teaspoon curry powder
• 1 3/4 to 2 cups vegetable or fat-skimmed chicken broth
• Salt and pepper