Recipe: Simple Curried Squash Soup

Curried Squash Soup

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.

Add:

• 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.