Published Thursday, 13 June, 2013 by Hannah
Fry the onions, mixed herbs & garlic in a little oil.
add the potatoes, butternut squash, stock cubes and water then bring to the boil.
keep at a simmer then add curry powder (one teaspoon of hot, 1.5/2 of medium- up to personal taste)
simmer for 20 minutes or until the vegetables are cooked and soft.
blend with handheld blender or let cool then put into normal blender.
serve with bread.