3 tablespoons unsalted butter

1 cup chopped scallions (about 6 scallions) or onions

1/4 cup chopped fresh parsley

1 jalapeño pepper, seeded, finely chopped (about 1 tablespoon)

2 cloves garlic, minced (about 1 teaspoon)

1 Buttercup or Butternut squash, cooked

4 cups chicken or vegetable stock

1 14-ounce can whole tomatoes, chopped, or 2 cups peeled, chopped fresh tomatoes

1/2 teaspoon ground allspice

1/4 teaspoon ground mace pinch freshly grated nutmeg

2 teaspoons curry powder

Salt and freshly ground black pepper

1/4 cup chopped fresh parsley

Melt the butter in a large saucepan over medium heat. Add the scallions; sauté until soft and wilted, about 3 minutes. Stir in the parsley, jalapeño, and garlic; cook, stirring occasionally, for 5 minutes.

Add the squash and toss to coat it with the scallion mixture.

Add the stock, tomatoes, allspice, mace, and nutmeg. Bring to a boil; reduce the heat and simmer, covered, until the squash is very tender, about 45 minutes. Let cool slightly.

Transfer the soup in batches to a blender or food processor; purée.

Transfer the soup back to the pot. Stir in the curry powder and add salt and pepper to taste. Return the soup to a simmer to heat through. Garnish with parsley just before serving.

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