Spicy Winter Squash Soup

Spicy Winter Squash Soup
2 tablespoons extra-virgin olive oil
1 large sweet onion, such as Vidalia, chopped
3 celery ribs, chopped
4 garlic cloves, minced
1 tablespoon Madras-style curry powder
1 1/2 pounds butternut squash, pared with a sharp knife
2 green plantains, peeled and cut up
6 cups chicken broth or canned low-sodium broth, as needed
2 sprigs of fresh oregano or 1/2 teaspoon dried oregano
2 sprigs of fresh sage or 1/2 teaspoon dried sage
1/2 teaspoon hot red pepper sauce
Salt and freshly ground black pepper
1/4 cup toasted pumpkin seeds, for garnish
Chopped fresh chives, for garnish
Heat the oil in a soup pot over medium-low heat. Add the onion and celery and cover. Cook, stirring occasionally, until the onion is translucent, about 8 minutes. Add the garlic and cook for 1 minute.
Add the curry powder and stir until fragrant, about 30 seconds. Stir in the squash and plantain, then the broth, oregano and sage. Bring to a boil over high heat. Reduce the heat to low. Simmer, partially covered, until the squash is very tender, about 20 minutes. Remove from the heat.
In batches, pulse the soup in a blender or food processor to make a chunky puree. Return to the pot and season to taste with the hot sauce and salt and pepper. Reheat until piping hot.
Ladle into soup bowls and garnish with the pumpkin seeds and chives.
Serves eight to 10.
Cook's notes: Any winter squash, calabaza, butternut or Hubbard squash will do, as will a cooking pumpkin. Latin markets carry calabaza and plantains; hard green bananas can be used instead of green plantains, if necessary.
"Back to the Table: The Reunion of Food and Family" by Art Smith (2001 Hyperion, $29.95)