2 tsp olive oil
1 onion, chopped
3 cloves garlic, finely chopped
1 tbsp curry paste or powder
4 cups diced peeled butternut squash
4 cups vegetable stock or water
salt to taste
A swirl of pesto
Finely chopped zucchini
1 tbsp of ground ginger instead of curry
Sour cream for garnishing
Heat oil in a large saucepan on medium heat. Add onion and garlic and cook gently for 5-8 minutes, or until tender and fragrant. If mixture starts to burn or pan becomes dry, add a little water.
Stir in curry paste and cook for about 30 seconds.
Add squash and cook for a few minutes. Add stock and bring to a boil. Reduce heat and cook gently for 30 minutes.
Puree soup (I would use an immersion blender – the thing that is long and skinny and has a blade at the end) or put in the blender until smooth. Return to heat.