This is a great way to use leftover squash to make a thick, satisfying soup with just enough spice to warm you up on a chilly November day:
- 2 tbsp butter
- 1 onion, chopped
Melt butter in 2L saucepan. Saute onion until clear and soft.
- 2 cup vegetable stock
- 2 cup mashed squash
- 1 tbsp good quality curry powder
- salt and pepper, to taste
Heat through and then blend with hand blender. Simmer 10 minutes, adjust seasoning, and serve.