Butternut Squash Soup2015-11-20
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3 Small onions.
Curry paste or powder to taste.
1.5 pints of chicken stock.
Salt and pepper to season.
1:Top and tail the Butternut Squash quarter it and then deseed it, Cut it up into small quarters, likewise the onions.
2:Braise then in the oven with small amount of oil until they are soft.
3:Transfer everything into a saucepan.
4:Make up the chicken stock and add the curry paste and seasoning stir well. Add to the Butternut squash and onions and bring to the boil, add more stock or water if needed. (It will need it)
Blend everything together, again you might have to add more liquid.
5:Add black pepper when serving.
Serve with a crusty loaf.