Winter Squash and Vegetable Curry
Cut the squash into thin wedges. Peel the potatoes and carrots, rinse and cut into pieces. Rinse the leeks, trim and cut into rings. Peel the onions and dice. Heat the oil in a large saucepan and sauté the squash, potatoes, carrots and onions. Sprinkle with curry and flour then pour in the broth. Cover and simmer for 30 minutes. Pour in the cream and add the leeks. Simmer for 10 minutes and season with salt, pepper and lemon juice. Serve sprinkled with pink peppercorns.