Soak the black trumpets in a pot of warm water until soft, about 30 minutes.
In a large pot, sauté the onion and celery in 1 tablespoon of butter until translucent, about 5 to 10 minutes.
Add the ginger root, curry, cardamom, salt, pepper, cayenne and, if using, the bay leaf and thyme.
Sauté for a minute or two.
Add the sherry.
Add the squash and enough stock to just cover the squash.
Simmer for 20 to 30 minutes.
While the soup is simmering, squeeze water out of the black trumpets.
Use the remaining 4 tablespoons of butter to sauté the mushrooms in a small pan for a few minutes.
Add salt and pepper to the mushrooms to taste.
Remove the optional bay leaf and thyme from the soup.
With an immersion blender, blend the soup in the pot (or use a regular blender or food processor).
Leave the soup chunky and ladle it into bowls.
Add salt and pepper to taste.
Put a dollop of sour cream or yogurt in the center and sprinkle black trumpets over all.
1½ cups chopped onion
1 cup sliced celery
5 Tbsp. butter, divided
2 Tbsp. grated ginger root
½ tsp. curry powder
½ tsp. ground cardamom
Salt and freshly ground pepper to taste
Dash cayenne powder
1 bay leaf (optional)
1 sprig fresh thyme (optional)
¼ to ½ cup dry sherry
4 lbs. butternut squash (about 2 whole), peeled, seeded and cubed (microwave or roast first, for easy peeling and cubing)
Vegetable stock
¼ cup sour cream or thick Greek yogurt
This article appears in Feb 1-28, 2010.