Instructions: Peel the squash & onions and chop into approximately 2" chunks. Place squash, onion, chipotles and whole garlic cloves into a large pot, and cover with chicken broth. (If using canned and salted chicken stock, do not salt the squash mixture) Bring to a boil, then simmer until the vegetables are very soft. Puree in batches in a blender or food processor.

(For a milder soup, remove chipotles before blending.) Add the lemon juice, curry and cumin. Reheat slowly and add the half and half to taste.

The soup should not be too rich. Adjust spices as necessary to taste.

Gremolata

Grate or mince the lemon peel and finely chop the walnuts. Add parsley and garlic and allow to set for 15-30 minutes to incorporate flavors. Sprinkle the gremolata on top of the soup as a zesty garnish.

Description:"Squash and chiles are a natural marriage."

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