Curried Butternut Squash Soup

Now that the weather has turned colder, I am trying to make more soups to fill up on and warm up with.
The bonus with soup is a lot of the time they can be  made for zero propoints!

This is one I love, and have made this week :o)

1 large butternut squash, peeled, deseeded and diced into one inch cubes

2 medium onions, quartered

2 vegetable stock cubes ,make up to 2 pints with hot water

1½ tsp curry powder

1 pinch salt, to taste

1 pinch black pepper

Preheat oven to Gas Mark 7/220°c/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 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 a low heat until fragrant, about 2 minutes - be careful not to burn it. Stir into the puréed soup. Season to taste and divide between 6 bowls. Garnish with spring onions and serve.