BUTTERNUT SQUASH PUREED WITH CORIANDER AND CURRY (for eight)

3-1/2 pounds butternut squash, peeled, seeded and cut into 2 inch chunks

2 tablespoons unsalted butter

2 tablespoons extra-virgin olive oil

1 tablespoon curry powder

2 tablespoons minced fresh coriander

salt and pepper to taste

1. In a steamer set over boiling water steam the squash, covered, for 15 to 20 minutes, or until the squash is very tender.
2. Reserve the steaming liquid and force the squash through a ricer or food mill set over a large bowl, or puree it in a food processor. Add enough of the reserved steaming liquid to reach the desired consistency.
3. Heat butter and olive oil in a small skillet, add curry powder and sauté for a few seconds until the aroma rises. Stir into the pureed squash along with the coriander and salt and pepper to taste.