Butternut Squash Soup
1 tbsp Olive Oil 1x Onion 1 tbsp Mild Curry Powder 1x Butternut Squash 1 pint Vegetable Stock Salt and Black Pepper
Slice the onion and pop in a heavy-based saucepan over a medium heat, stirring every few minutes.
While the onions are softening, peel and dice the squash. Take the seeds out, of course.
Once the onions are soft and have some colour, add the curry powder and fry gently for a minute.
Add the diced squash and cover with the pint of stock, top up with water to cover if necessary.
Simmer gently for 10 minutes, a bit longer if the squash isn't nice and soft.
Leave to cool enough to put in your blender, blend until smooth. Season with salt and black pepper to taste.
Serve with a swirl of cream and a little fresh coriander.