"Curried Butternut Squash Soup"

This soup is yummy. I made this soup for my first cooking class and it was a hit! Everyone loved it. It's really easy to make and only takes half an hour after roasting the butternut squash. You use this recipe over and over again for family gatherings holidays and maybe just to put over some Basmati or Jasmine rice for a quick lunch. Enjoy!

Ingredients: 7 Prep Time: 1 hr 30 min Serves: 8

1 medium sized butternut squash

1 clove of Garlic minced

1 medium sized yellow onion diced

1 tbsp of hot Madras Curry

4 cups of Low Sodium Vegetable Stock

1/4 tbsp of Olive Oil

1. Pre-heat your oven to 400 degrees. Cut your butternut squash in half and place it on a baking sheet facing down. Let it bake in the oven for 30 to 45 minutes.

2. In a large pot and your olive oil garlic yellow onion and curry powder and let cook until the onions are tender.

3. Take your butternut squash out of the oven peel the skin off and put it into the pot with the onions garlic and oil let it cook for five minutes.

4. Add in the vegetable stock and let it cook for an additional 10 minutes. Add contents of your pot into a blender. Blend carefully until smooth. Serve hot or warm.

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