1 large butternut squash, peeled and diced
4 cloves garlic
2 tablespoons olive oil
1 onion, diced
1 tablespoon peeled, chopped fresh ginger
½ cup mirin
½ cup sherry or red wine
4 cups chicken stock
2 teaspoons chile sauce
2 teaspoons curry powder, toasted
½ teaspoon ground toasted cumin
Preheat oven to 425 degrees. Place the squash and garlic in a roasting pan and drizzle with 1 tablespoon of the olive oil. Place the pan in the oven and roast until the squash is tender, about 40 minutes.
Heat the remaining tablespoon of olive oil in a stockpot over high heat until hot. Add the onion and ginger and saute until fragrant. Add the mirin and either sherry or white wine and reduce to about ½ cup, about 4 to 5 minutes. Add the stock, cooked squash, and gsrlic and cook for 15 to 20 minutes. Add the chile, curry, and cumin and puree with a handheld blender or in batches in the bowl of a food processor or in a blender. Season to taste with soy sauce. Taste for spiciness and adjust, adding more chile sauce if you like it hotter. Or use Tofutti sour cream to mellow it out.
Ladle the soup into bowls. Garnish with a dallop of tofutti sour cream and serve hot.