Published Monday, 11 August, 2008 by Rachel Storr
1) clice onion into quarters and place in oven proof dish. peel and chop butternut squash into cubed pieces. roast in preheated oven (180) for 45 minutes. if onion goes black do not worry it adds to the roasted taste in the soup ensure butternut squash is tender.
2)place curry powder salt and pepper into large pan add b.nut squash and onion. boil 1 1/2 pints of water add veg stock. add to pan and bring to the boil.
3)simmer for 20 mins. once cooled (v. important as hot liquid will explode blender) blend into a smooth soup (thick consistency) heat and serve.
soup will last in fridge about 3 days.