1/2 lb. salt pork, diced
2 c. chopped onions
1 c. chopped celery with leaves
2 garlic cloves, minced
2 tsp. curry powder
4 qts. chicken broth
4 lb. butternut squash, peeled, seeded and cubed
6 carrots, peeled and sliced
2 lg. potatoes, peeled and cubed
2 bay leaves
1 tbsp. dried thyme, crumbled
1/3 c. dark rum
1/4 c. fresh lime juice
2 tbsp. sugar
Salt and freshly ground pepper
Minced fresh parsley
Curried Whipped Cream

Cover salt pork with water in large saucepan. Bring to boil. Reduce heat and simmer 5 minutes. Drain and rinse under cold water. Pat dry.

Transfer salt pork to heavy large pot. Saute over medium heat until just beginning to cover, about 7 minutes. Reduce heat to low. Add onions, celery, garlic and curry and cook until vegetables are tender, about 5 minutes. Add 4 quarts chicken broth, squash, carrots, potatoes, bay leaves and thyme. Bring to a boil. Reduce heat, cover and simmer 1 hour. Cool soup slightly.

Remove salt pork and bay leaves. Degrease soup. Puree in batches in blender or processor. Return to pot and stir in rum, lime juice and sugar. Season with salt and pepper. Simmer 5 minutes. Garnish with parsley. Serve hot with Curried Whipped Cream.

CURRIED WHIPPED CREAM:

2 tsp. curry powder
1 c. whipping cream, whipped
Salt

Place curry powder in heavy small skillet and stir over low heat until slightly darkened, about 3 minutes. Cool. Fold into whipped cream. Season with salt.