light meals

Ingredients

	1 portion(s) butternut squash, peeled, de-seeded and diced into 1 inch cubes
	2 medium onion(s), quartered
	2 portion stock cube, vegetable, make up to 2 pints with hot water
	1 1/2 teaspoon curry powder
	1 pinch salt, to taste
	1/4 teaspoon pepper, to taste
	2 portion spring onions, thinly sliced, to garnish

Instructions

• Preheat oven to Gas Mark 7/220°/425°F. Place squash and onion in a large roasting pan or baking dish. Bake, uncovered, for 45 minutes, until squash is tender. Don't worry if some of the pieces get a bit browned - this will add to the roasted flavour of the soup.
  
  
• Remove from oven. Tip into saucepan and add stock. Bring up to the boil, reduce heat and simmer for 15 minutes. Let cool about 15 minutes - do not pour hot soup directly into food processor, or you risk it exploding. Purée in batches in blender or food processor.
  
  
• Toast curry powder in a small frying pan over low heat until fragrant, about 2 minutes - be careful not to burn it. Stir into puréed soup. Season to taste and divide between six bowls. Garnish with spring onions and serve.