2 tablespoons extra-virgin olive oil
1 large sweet onion, such as Vidalia, chopped
3 celery ribs, chopped
4 garlic cloves, minced
1 tablespoon Madras-style curry powder
1 1/2 pound butternut squash, pared with a sharp knife
2 green plantains, peeled or cut up
6 cups chicken broth or canned low-sodium broth, as needed
2 sprigs of fresh oregano or 1/2 teaspoon dried oregano
1/2 teaspoon dried sage
1/2 teaspoon hot red pepper sauce
salt and freshly ground black pepper
1/2 cup roasted pumpkinseeds, for garnish
chopped fresh chives, for garnish

Heat the oil in a soup pot over medium-low heat. Add the onion and celery and cover. Cook, stirring occasionally, until the onion is translucent about 8 minutes. Add the garlic and cook for 1 minute.

Add the curry powder and stir till fragrant, about 30 seconds. Stir in the squash and plantain, then the broth, oregano, and sage. Bring to a boil over high heat. Reduce the heat to low. Simmer, partially covered, until the squash is very tender, about 20 minutes. Remove from the heat.

In batches, pulse the soup in a blender or food processor to make a chunky purée. Return to the pot and season to taste with the hot sauce and salt and pepper. Reheat until piping hot.

Ladle in soup bowls and garnish with the pumpkinseeds and chives.